WEST COAST SCALLOPS WITH GARDEN PEA VELOUTÉ, AYRSHIRE BLACK PUDDING, PANCETTA CRUMB AND TRUFFLE OIL

Simpsinns is the family owned hospitality group with award-winning venues and destinations in Ayrshire which include: The Waterside Hotel (West Kilbride), The Gailes Hotel (Gailes), Old Loans Inn (Loans, Troon), Si! Bar:restaurant (Irvine) and Gailes Golf:leisure:spa (Gailes).

For more information or to make a reservation at The Waterside Hotel, please visit watersideayrshire.com or call 01294 204040. For more information on Simpsinns, visit: https:// www.simpsinns.com

Simpsinns is part of The Coig. Gaelic for five, The Coig is a series of five tourist routes covering Ayrshire, Arran, Bute and Cumbrae, offering people an exciting new way to explore the unique coast and countryside on their doorstep.

Each route has been specially designed to showcase the outstanding natural beauty, history and heritage and food and drink, as well as the wide range of outdoor and family activities on offer across the region. Visitors can follow a choice of routes as part of a day trip from Glasgow or Edinburgh, or as a longer staycation experience.

For more information, visit: www. thecoig.com or follow the social media channels: Facebook: www.facebook.com/thecoig , Twitter: https://twitter.com/Thecoig and Instagram: https://www.instagram.com/the_coig

Serves 2

Ingredients

6 king scallops

2 slices Robertson’s of Ardrossan black pudding 1 tsp vegetable oil

5g butter

1 tsp lemon juice

Pinch sea salt

Cracked black pepper 2 slices pancetta

10g panko breadcrumbs

2 sprigs fresh rosemary Drizzle truffle oil

For the pea velouté:

1 tsp vegetable oil

20g finely chopped shallots 450g garden peas

1 pinch salt

200ml milk

Vegetable stock

Method

1 Start by preparing the pea velouté. Sweat the shallots in a hot pan with a touch of oil until softened. Add the garden peas, salt and milk, then simmer for eight minutes before draining off the liquid. Put to one side. Place the pea mixture in a blender and blend for three minutes before adding the stock until it reaches a smooth, soup-like consistency.

2 Heat the oven to 160C.

3. Place the pancetta into the oven and leave to crisp for four minutes. Remove from the oven and allow to cool before blending with the panko breadcrumbs in a blender.

4 Next, move on to the scallops. Head a non-stick pan with a touch of oil until hot. Place the scallops in a pan and cook until golden brown and caramelised on the base, then turn over and cook the other side. Add the butter, rosemary and lemon juice before basting them for one minute, then remove from the pan and leave to rest. 5 Add the black pudding to the pan and gently cook on both sides for one minute.

6 To plate, pour the pea velouté into the bowl and place the black pudding slices on top. Crumble some of the pancetta crumb over the top of the scallops.

Place the scallops on top of the black pudding before finishing with a drizzle of truffle oil