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Seared Scallops with Black Pudding and Cauliflower Purée

Ingredients

    • 18 large sea scallops, well trimmed and roe removed
    • Olive oil, for cooking
    • 1 Clonakilty Black Pudding ring, cut into 12 pieces
    • 1 Apple, cut into thin sticks
    • 1 small cauliflower
    • 25g (1oz) butter
    • 1 tsp mild curry powder
    • 2 tbsp milk
    • 100ml (3 1/2fl oz) cream
    • Maldon sea salt and freshly ground black pepper

     

Scallops

    • 18 large sea scallops, well trimmed and roe removed
    • Olive oil, for cooking
    • 1 Clonakilty Black Pudding ring, cut into 12 pieces
    • 1 Apple, cut into thin sticks

Cauliflower Puree

    • 1 small cauliflower
    • 25g (1oz) butter
    • 1 tsp mild curry powder
    • 2 tbsp milk
    • 100ml (3 1/2fl oz) cream
    • Maldon sea salt and freshly ground black pepper

     

Method

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To make the scallops: Heat a teaspoon of the oil in a non-stick frying pan. Quickly season the scallops with some salt, then sear scallops for about 1 minute on each side until golden brown and nicely caramelised. They should still be slightly under cooked in the middle. You may need to do this in batches depending on the size of your pan.

Heat black pudding in the frying pan and serve with scallops, apple sticks and cauliflower purée.

To make the cauliflower purée: Trim the cauliflower into small florets, discarding the leaves and tough stalk. Melt the butter in a pan with a lid and stir in the curry powder.

Add the florets and cook for 3 minutes until just beginning to soften, stirring regularly. Add milk and cream, cover and simmer for another 8 minutes or until the cauliflower is completely soft and the milk mixture is slightly reduced.

Place in a food processor or use a hand blender and whizz to a smooth purée. Pass through a sieve into a bowl.

Season to taste and either leave to cool completely and cover with cling film in the fridge until needed or if using immediately keep warm.

Method

Copy Text

To make the scallops: Heat a teaspoon of the oil in a non-stick frying pan. Quickly season the scallops with some salt, then sear scallops for about 1 minute on each side until golden brown and nicely caramelised. They should still be slightly under cooked in the middle. You may need to do this in batches depending on the size of your pan.

Heat black pudding in the frying pan and serve with scallops, apple sticks and cauliflower purée.

To make the cauliflower purée: Trim the cauliflower into small florets, discarding the leaves and tough stalk. Melt the butter in a pan with a lid and stir in the curry powder.

Add the florets and cook for 3 minutes until just beginning to soften, stirring regularly. Add milk and cream, cover and simmer for another 8 minutes or until the cauliflower is completely soft and the milk mixture is slightly reduced.

Place in a food processor or use a hand blender and whizz to a smooth purée. Pass through a sieve into a bowl.

Season to taste and either leave to cool completely and cover with cling film in the fridge until needed or if using immediately keep warm.