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Billingsgate Roll
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Billingsgate Roll

Billingsgate Roll

I'm a fan of all things British (maybe it's the Canadian in me), and we've made quite a few things from that part of the world. And while this sandwich will seem odd on a few levels to many (scallops, blood sausage & bacon?) it's a new fav of mine. It comes from Terry's Cafe in London, a classically British restaurant and a spot I will definitely visit when I'm there next.

Makes 1

Ingredients

Cafe de Paris Butter

    • 1 stick softened butter
    • 2 tablespoons finely chopped red onion
    • 1 tablespoon chopped parsley
    • 2 teaspoons garlic paste
    • 2 teaspoons anchovy paste
    • 1 teaspoon lemon juice
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon Dijon mustard

Sandwich

  • 4 slices English bacon
  • 4 - 1/4 inch rounds black pudding
  • 4 large sea scallops
  • Oilive oil
  • Kosher salt & coarse ground black pepper
  • 1 roll, toasted

Directions

  1. Put all butter ingredients in a small bowl and mix well to combine - set aside
  2. Heat a large pan and cook bacon and sausage slices until done and beautifully crispy - set aside
  3. In the same pan, add a tablespoon of olive oil, season scallops with salt & pepper and add to pan
  4. Cook a couple minutes until nicely browned, then flip over and add 3 tablespoons of the Cafe butter
  5. Continue to cook, basting the scallops with the melted butter until cooked through - remove
  6. Build: spread more Cafe butter on the bottom roll, add the pudding, half the bacon, the scallops, drizzle with more of the melty Cafe butter, then remaining bacon, and finally the top
  7. You're done.