Scallops with Stornaway black pudding fumed with whisky

 As Scottish as it gets!  This Starter uses West Coast hand dived scallops with Stornaway black pudding and fumed with whisky.

Ingredients for 4

  • 16 Scallops
  • 4 slices of Black Pudding
  • Butter
  • Parsley
  • Tea spoon of Whisky


  1. Pan fry one slice of black pudding per person. This will generate enough fat but a small amount of butter can be added if required.
  2. Add 4 scallops per person and cook gently for a minute each side.
  3. Add a teaspoon of whisky to the pan and serve after 30 seconds with parsley garnish.


Recipe Contributor:  SY Saltwhistle III crew / GN Espace

The owners of SY Saltwhistle III are currently enjoying cruising in West Scotland.

Their yacht, a Hallberg Rassy 42, is a much admired cruising yacht, renowned for its sturdy construction and exemplary seaworthiness.  It is the perfect base for exploring these varied and remote Scottish waters. 

The owners are very pleased with the performance of their Levante 3 burner stove which now sits centre stage in the galley following a refit.  This high performance and gas saving cooker is an essential piece of equipment for live aboard and ocean cruising.



GN Espace is made up of keen sailors who have been fortunate enough to combine their passion for sailing with their love of food. The Company specialises in producing marine cookers and associated galley products for all sizes of yachts.

For further information please visit the GN Espace website at:


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