18 October 2011

Recipe: Seared scallops on black pudding with cauliflower puree and apple straws

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 convert non-seafood lovers onto fish, as scallops are quite meaty and sweet.

       Seared scallops on black pudding with cauliflower puree and apple

Serves 4
12  scallops
4 slices black pudding (grated)
1 cauliflower, broke into florets
500ml  milk (or enough to cover)
1 onion, finely diced
1 tsp ground cumin
1 bramley apple, cut into straws
25g butter, cubed

1)      Sweat the onion in a little oil, add the cauliflower florets and cook out for 3-4 mins, add the cumin and seasoning and stir in thoroughly, then add the milk and bring to the boil.  Simmer for 15 mins until cauliflower is soft, then blitz to a smooth puree, straining if necessary.
2)      Cut an apple in half, then into thin slices, then into matchsticks, leaving a piece of skin on the end.  Place in cold water with a splash of lemon to prevent discolouring
3)      Shape the grated black pudding to 1 ½ inch long pieces (just bigger than the scallop) using a small pastry cutter and fry for 1 ½ mins each side.
4)      Heat a non-stick frying pan and oil the scallop. Place a frying pan on a high heat, oil scallop and place in the pan, turning when caramelized (about 1 min)  Add few cubes of butter and baste for golden top.
5)      Place the black pudding at either end of the plate with a scallop on top.  Tear drop the puree either side and place a spot in between the black pudding for the third scallop.  Place the straws over the top to garnish.