scallops with black pudding, cauliflower puree and chive oil
I had an idea I've been wanted to try for a while, and Valentine's day was the perfect chance to try it.
Scallops with black pudding ,on a bed of cauliflower puree and garnished with chive oil.
The chive oil should be made in advance. Blanch a bunch of chives for 10 seconds in boiling water then shock in a bowl of ice water. Blitz well in a blender with some oil (I used cold press rapeseed). Pass through a sieve lined with cheesecloth and let settle in the fridge for 3 hours to overnight. Bring back to room temp before using.
The puree can be made in advance and reheated, but it's not too difficult. Chop a head of cauliflower into flourettes and steam for about 15 mins. Puree in a blender with a very small amount of the water from the pan (as little as possible), add a knob of butter and season.
Pan fry slices of black pudding and pan fry the scallops in butter, basting well.
On the plate I spooned 3 streaks of the puree down in straight lines, laid a half a slice of black pudding on each of the thick ends, then leant the scallops on the slices. Finally dotting a small amount of the bright green oil about the plate.
I am pleased to say it was successful as a light main, and would be worth repeating again as a starter for a dinner party, perhaps piled in scallop shells.
Scallops with black pudding ,on a bed of cauliflower puree and garnished with chive oil.
The chive oil should be made in advance. Blanch a bunch of chives for 10 seconds in boiling water then shock in a bowl of ice water. Blitz well in a blender with some oil (I used cold press rapeseed). Pass through a sieve lined with cheesecloth and let settle in the fridge for 3 hours to overnight. Bring back to room temp before using.
The puree can be made in advance and reheated, but it's not too difficult. Chop a head of cauliflower into flourettes and steam for about 15 mins. Puree in a blender with a very small amount of the water from the pan (as little as possible), add a knob of butter and season.
Pan fry slices of black pudding and pan fry the scallops in butter, basting well.
On the plate I spooned 3 streaks of the puree down in straight lines, laid a half a slice of black pudding on each of the thick ends, then leant the scallops on the slices. Finally dotting a small amount of the bright green oil about the plate.
I am pleased to say it was successful as a light main, and would be worth repeating again as a starter for a dinner party, perhaps piled in scallop shells.