Roasted Scallops, Black Pudding & Cauliflower Purée

 This is a great dish to showcase Scottish produce. it requires little prep work and really brings fine dining into the home! It’s a great dish to persuade non-seafood lovers to like fish, as scallops are quite meaty and sweet.

Ingredients

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

Mixed Salad Leaves dressed
Sea Salt and Freshly Ground Black Pepper, for seasoning

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. Keep warm until ready to serve.

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. Keep warm until ready to serve.

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. Keep warm until ready to serve.

To serve:

Place three dollops of the purée on the serving plate and top each with a slice of black pudding and a scallop. Toss the mixed salad leaves (if using) in a dressing (of your choice) and add to the plate.

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