ROASTED SCALLOPS BLACK PUDDING AND CAULIFLOWER PUREE

 

Black pudding has a rich, spicy flavour which is an ideal bed for the delicate scallop

INGREDIENTS served 4
For the Cauliflower Purée
1/2 head of Cauliflower
25g butter
1/2 pint Milk
100ml Double Cream
For the Black Pudding & Scallops
Olive Oil, for frying
12 slices Black Pudding
Butter, for frying
12 Large Scallops
METHOD

Remove the cauliflower stalks and cut into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened.

Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine sieve.

Warm the oil in a frying pan over a high heat and fry the black pudding slices for 2-3 minutes on each side. Drain on kitchen paper.

In the same pan, cook the scallops on each side for 1-2 minutes, depending on the size of the scallops. Add a couple of knobs of butter at the end and baste the scallops.

Place three dollops of the purée on the serving plate and top each with a slice of black pudding and a scallop.

Garnish with Salad leaves

Original Recipe rick Stein 

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