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Seared Scallops.
Pair hand-dived scallops with a smooth and creamy cauliflower puree which is spiked with some curry powder to give it a little kick –It’s incredibly easy to make.
Key Ingredients.
2 PortionsMakes
15 MinutesPrep Time
15 MinutesCook Time
IngredientsInstructions
1 Small Cauliflower cut into small florets25g Butter1 Tsp Mild Curry Powder2 Tbsp Milk100ml Cream2 Black Pudding Slices
6 Scallops (approximately 140g)2 Tbsp Olive Oil1 Tbsp ButterFresh Chives, chopped for garnishSalt & Pepper
1
Prepare cauliflower by removing outer leaves and stalks, chop into small florets.
2
In a pan, melt 25g of butter over medium heat. Add the teaspoon of curry powder and cauliflower florets. Cook for about 3 minutes.
3
Pour in the cream and milk, tossing to combine. Reduce the heat to a simmer, cover with a lid, and simmer for 8 minutes until tender.
4
Remove the pan from the heat, season to taste with salt and pepper, and blitz with a hand blender until smooth. Set aside.
5
In a separate pan over medium heat, add 1 tablespoon of olive oil. Cook the black pudding slices for about 4 minutes on each side until crispy. Remove from the heat and allow to cool slightly, then break into a crumb-like texture.
6
Prepare the scallops by checking for any remaining muscle, and remove the roe if preferred. Although you can cook with the roe too. Pat dry and season with salt.
7
Make sure your pan is nice and hot, add the scallops in a clockwise direction and cook for about a minute on each side. Turning gently, add a knob of butter towards the end of cooking and turn down the heat. Remove from the pan once cooked.
8
Divide the cauliflower purèe onto two warm plates, top with scallops, sprinkle with black pudding crumb, and finish with chives. Enjoy.
