10 to 30 mins
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By Matt Tebbutt
From Saturday Kitchen[row]
For the Wellington
- 25g/1oz butter
- 2 banana shallots, peeled and diced
- 2 garlic cloves, minced
- 4 sage leaves, chopped
- 100g/3½oz pork mince
- 200g/7oz soft black pudding, skin removed and crumbled
- 400–500g/14oz–1lb 2oz pork loin
- 1 ready-rolled puff pastry sheet
- 1 free-range egg, beaten
- salt and freshly ground black pepper
For the scallops
- 1 tbsp olive oil
- 2 king scallops, shucked and cleaned
- 40g/1½oz unsalted butter
- 50ml/2fl oz Madeira
- 25g/1oz butter
- 8 sage leaves
- apple purée
To make the Wellington, heat the butter in a saucepan and sweat the shallots, garlic and sage. Tip into a bowl and leave to cool before adding the pork mince and black pudding. Stir to combine.
Season the pork loin with salt and pepper. Using your hands, cover the pork loin with the black pudding mixture until completely covered and enclosed. Dampening your hands will help the mixture to not stick! Mould into a log shape and wrap tightly in kitchen foil. Chill in the fridge for at least 1 hour.
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Remove the kitchen foil from the pork loin log and place the log at one end of the pastry sheet. Roll the log up in the pastry sheet, pressing the edge to seal tightly, and brush the pastry with the egg. Chill for another 30 minutes, then brush with another coat of egg wash.
Remove the Wellington from the fridge, place the Wellington on the baking sheet with the pastry seam sitting underneath, and roast in the oven for 25 minutes or until the pastry is golden. Leave to rest for 15 minutes before slicing.
Meanwhile, to make the scallops, heat a frying pan over a medium-high heat and sear the scallops in the olive oil on one side for 2 minutes. Add the butter and Madeira to the pan and baste the scallops in the butter mixture for another 1–2 minutes. Rest the scallops for a couple of minutes whilst you finish the dish.
Clean out the frying pan you just used, then put it back on the heat and add the last knob of butter to the pan. When it starts to foam, add the sage leaves and fry for a minute until they’re nice and crispy. Remove and drain on kitchen towel. Slice the Wellington and serve alongside the scallops, apple purée and crispy sage leaves.