Читать книгу The Hidden Hut: Irresistible Recipes from Cornwall’s Best-kept Secret - Simon Stallard - Страница 33

SCALLOP SALAD WITH HOG’S PUDDING, GINGERED PEAR AND WATERCRESS SALAD

Here is a classy lunch that is surprisingly simple to achieve. The flavours in this salad are quintessentially Cornish with the salty hog’s pudding and the delicate umami of the local scallops. The sweet and bitter notes of the gingered pear and watercress bring it all together. It is great with a glass of Camel Valley fizz.

Serves 4

2 pears, peeled, quartered and cored

a squeeze of lemon juice

sunflower oil, for frying

100g hog’s pudding, cut into matchsticks

12 Cornish king scallops, corals removed and discarded and white meat halved horizontally

100g watercress, thick stalks discarded

FOR THE DRESSING

10g piece of fresh root ginger, peeled and grated

2 tbsp orange juice

½ tsp Dijon mustard

1 tbsp mild olive oil

sea salt and freshly ground black pepper