INGREDIENTS

INSTRUCTIONS

MASHED POTATOES
Preheat the oven to 180C/360F/gas 4. Put the potatoes in a saucepan and
cover with cold water. Add a little salt. Bring to the boil and simmer
gently until the potatoes are soft - about 25 minutes.
Drain and spread the potatoes out into a large roasting pan. Put into the
oven to dry out for 10 minutes. Pass potatoes through a vegetable mill
(mouli) or through a sieve into a clean saucepan. Add the butter a few
pieces at a time, stirring with a wooden spoon. Slowly pour in the hot
milk, stirring well, then season with 2 pinches of nutmeg.
Turn the oven down to 140C/300F/gas 2. Put the chicken stock in a saucepan
and bring to the boil. Stir in the cream. Pour half of the mixture into
another saucepan. Simmer the mixture in one pan until reduced to a sauce
consistency.
Add the garlic cloves to the other pan and leave to simmer until the garlic
is very soft. Pour into a blender and blend until smooth. Season with salt
and pepper. Blanch the parsley in boiling salted water for 30 seconds.
Drain well and add to the reduced sauce. Pour into a blender and blend
until smooth. Keep the two sauces warm. Cut the black pudding into 12
pieces and put in a baking dish. Bake for 10 minutes to heat through.
Reheat the mashed potatoes.
Meanwhile, heat a film of oil in a frying pan, add the scallops and cook
for about 2 minutes on each side to give a nice colour. Add a squeeze of
lemon juice and season with salt and pepper.
Spoon a line of mashed potatoes down the centre of each warmed plate and
arrange, alternately, the scallops and black pudding on top. Spoon over the
parsley sauce and then the garlic sauce. Add a grinding of pepper and
serve.
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