Scallops With Black Pudding Ingredients: For The Sauce Bon Femme: 30g shallots, thinly sliced 15ml olive oil 30g Paris mushrooms, wiped and sliced 30ml Noilly Prat 25ml fish stock 1/2tsp Knorr chicken bouillon 250ml double cream Salt and freshly ground black pepper Chopped parsley to garnish. For The Scallops: 2 boudin noir (black pudding - see picture) 30g butter 6 scallops (see tip) A little olive oil 150g green pea puree Directions: Sweat the shallots in the olive oil until tender, then add the mushrooms. Pour the Noilly Prat into the pan and allow it reduce. Download This Recipe