Seared King Scallops with Black Pudding, Cauliflower Almond Puree & Apple

Sat, 14 October 2017

Ingredients (per person):

3 large king scallops

2 slices of good quality black pudding

1 head of cauliflower

50g ground almonds

Milk

50g butter

Salt

1 granny smith apple

Sunflower or vegetable oil for cooking

Olive oil to finish

 

Method:

1.  For the puree, take the florettes off the cauliflower with a knife leaving behind the stalk and place in a small saucepan, cover with just enough milk to come just below the top if the cauliflower

2.  Add butter, pinch of salt & cook on a medium heat until soft

3.  Add the ground almonds and cook until mixture resembles loose mashed potato. If it is too loose, just add more ground almond a little at a time until you reach this consistency

4.  Puree in a jug blender until smooth and reserve

5.  To cook the scallops & pudding, heat a pan with a little sunflower oil until very hot

6.  Carefully add your black pudding & scallops one at a time and cook for 30 seconds each side until both sides are nice & brown

7.  Take out of the pan immediately and drain on kitchen towel

8.  To serve, put a good spoon of the puree in the middle of a warmed plate with the scallops & black pudding arranged around with some shaved apple, olive oil & a wedge of lemon.

9.  Sprinkle with seasalt crystals. And enjoy