Scallops with Black Pudding and Purple Cauliflower Purée

01 Nov 2017 | Foodie Fortnight By Kady O Connell
Scallops with Black Pudding and Purple Cauliflower Purée

Succulent fresh scallops, crispy Clonakilty black pudding and smooth + creamy cauliflower puree makes for the most delicious combo! Perfect served as a starter.

Scallops with Black Pudding and Purple Cauliflower Purée
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Ingredients
  1. 10 Scallops
  2. 200g Clonakilty black pudding, sliced into 10 rounds
  3. ½ head of purple (or white) cauliflower, chopped
  4. 1 clove garlic
  5. Sea salt and cracked black pepper
  6. 1 tbsp of lemon juice
  7. 1 tbsp olive oil
  8. 10 small fresh basil leaves
Instructions
  1. Steam the cauliflower until soft.
  2. Add to a blender with the garlic and lemon juice. Season well.
  3. Blend until smooth.
  4. Place scallops onto some kitchen towel to dry completely.
  5. Add olive oil to a non-stick pan over high heat.
  6. Cook the black pudding for 3-4 minutes on each side until cooked through. Set aside.
  7. Add the scallops to the same pan on high heat and cook for 1-2 minutes on each side until golden.
  8. Serve by spooning 5 dollops of cauliflower onto 2 plates. Top with a piece of black pudding and then the scallop.
  9. Garnish with some fresh basil.
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