Black pudding and scallop skewers with samphire and pink grapefruit

5 skewers
15 minutes


  • 15 scallops
  • 5 slices of black pudding, around 1.5cm thick
  • 100g of samphire
  • 1/4 pink grapefruit
  • olive oil
  • salt


Set up the barbecue so you have the cast iron reversible griddle with the plancha side up on the lower level, and bring up the temperature to 200°C–250°C
Cut the black pudding slices into quarters and thread the black pudding and scallops onto the skewers, ensuring they both lay flat. This is key to getting an excellent sear on the scallops
Drizzle the skewers with a little olive oil and sprinkle with salt and grapefruit zest
Place the skewers flat on the plancha and cook for 2 minutes each side
With one minute to go, place the samphire on the plancha
Take the skewers off and rest for a minute whilst you turn the samphire
You want the samphire to be slightly charred and wilted but still with a bit of crunch. Squeeze over a little grapefruit juice then take off and place onto the serving platter
Serve the skewers hot on top of the samphire with a slice of pink grapefruit on the side