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Scallop & Black Pudding Canapés

A creative canapé for your perfect dinner party.

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 16 thin pastry tartlets
  • 16 queen scallops
  • 1 tablespoon of Fussels Garlic Rapeseed Oil
  • 1 small red onion, finely chopped
  • Large pinch of salt
  • 4 large Jerusalem artichokes
  • 200ml chicken stock
  • 200ml full fat milk
  • 50g of black pudding
  • Fussels Extra Virgin Rapeseed Oil for frying
  • Dill to decorate


Heat the garlic oil in a saucepan and add the onion with the salt add fry on medium heat, until starting to colour

Wash and chop the Jerusalem artichokes (no need to peel and slice only just before adding to the pan as the flesh discolours quickly) and add to the pan

Fry for a couple of minutes and pour in the milk, followed by the stock

Bring to a boil, turn the heat down and simmer for 15-20 minutes until the artichokes are tender and cooked through

Strain (reserving the cooking liquid) and place the artichoke in a blender with enough of the cooking liquid to blend to a smooth puree, keep warm

In the meantime, crumble the black pudding and fry in a dry pan until crispy

Remove from the pan and keep warm

To cook the scallops, season them with salt and fry in a generous glug of hot plain rapeseed oil

Once they are golden on one side (2-3 minutes), flip them and finish cooking them (another 1-2 minutes)

To assemble, pipe a little puree into the cases, top with the crunchy black pudding followed by the scallops

Decorate with a small sprig of dill and serve

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