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Seared Scallops with Clonakilty Blackpudding and Cauliflower Puree  

SEARED SCALLOPS WITH CLONAKILTY BLACKPUDDING AND CAULIFLOWER PUREE

Serves 2

Ingredients

Ingredients: Seared scallops with black pudding

  • Half a Clonakilty Blackpudding, cut into rounds that are about the same size as the scallops
  • 6 scallops
  • Salt and freshly ground black pepper
  • Splash of olive oil

Ingredients: For the cauliflower purée

  • 1/2 a small cauliflower
  • 100ml (6 tbsp.) cream
  • 150g (10 tbsp.) butter
  • A good pinch of curry spice

Method

Method: For the seared scallops with black pudding

  1. Take a sharp knife and slice where the orange scallop roe (also called "coral") meets the scallop. There is also a small membrane which runs around the scallop and should come easily free once the roe has been removed.
  2. Brush your frying pan with olive oil and fry the black pudding on a medium heat until both sides have become crisp. Transfer the black pudding to a plate lined with kitchen paper and keep warm.
  3. Rub the scallops with a little olive oil and season them with salt and black pepper.
  4. Increase the heat of the frying pan until the oil smokes slightly.
  5. Place the scallops in the frying pan and cook – one minute on each side should do. Each side of the scallop should have a nice golden crust.
  6. Pat the scallops dry on kitchen paper.

Method: Cauliflower puree

  1. Boil the cauliflower in the milk until the cauliflower has become soft.
  2. Put the cream and cauliflower into a food processor and blend until smooth.
  3. Pass the mixture through a sieve.
  4. Cook the butter until golden brown and add to the puree, along with the curry spice.
  5. Season to taste with salt.

To serve

  1. Place a piece of black pudding in the centre of each serving plate with a scallop on top.
  2. Pipe or spoon a little of the purée in between.

Enjoy.