Seared scallops, black pudding, cauliflower and spiced golden raisins - Serves

Jonathan MacDonald

Jonathan MacDonald

4th January 2017
Jonathan MacDonald

Seared scallops, black pudding, cauliflower and spiced golden raisins - Serves

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Seared scallops, black pudding, cauliflower and spiced golden raisins recipe a try yourself? Recipe for seared scallops, black pudding, cauliflower and spiced golden raisins from the Ox and Finch which has a Bib Gourmand in the Michelin Guide UK.


  • 18 large scallops, roe and skirt removed
  • 6 tsp tandoori spice
  • Light/pomace olive oil for frying
  • 3 slices of black pudding (we use Ramsay of Carluke)
  • A few small sprigs of coriander
  • 1 granny smith apple
  • 1 lemon
  • For the cauliflower puree
  • 1 head of cauliflower, leaves removed, broken into florets
  • Approx. 500ml of milk
  • 75g unsalted butter
  • For the dressing
  • 75g jumbo golden raisins
  • 75g Lilliput or baby capers (drained weight)
  • 3 tbsp extra virgin olive oil
  • 1 heaped tsp tandoori spice
  • Small bunch chopped chives


These can be made in advance and chilled
1. For the dressing – warm the e.v.o.o gently in a small pan, add the spice and leave to infuse and cool slightly. One cooled add capers raisins and chives
2. Slice the apple then cut into matchsticks, cover with a little cold water and a squeeze of lemon to prevent discolouring.
3. For the puree – place cauliflower in a small saucepan with just enough milk to cover, simmer until tender. Drain and reserve the milk. Put the warm cauliflower, the butter, a splash of the cooking milk into a jug blender (make sure the lid is on tight and hold it on with a tea towel!). Blend until smooth, adding more milk a little at a time if required, you want a thick, smooth puree. Check seasoning and adjust to taste.
To assemble
1. Bring the caper raisin dressing back to room temperature, warm the cauliflower puree in a small pan and keep warm
2. Cook the black pudding on a baking tray under a preheated grill
3. Season the scallops well with tandoori spice, sear in a very hot pan with pomace oil. You want a golden crust on the outside but the centres to remain soft and opaque.
4. Spread a generous spoonful of puree onto your plates, arrange three scallops on each, crumble over chunks of grilled black pudding. Finish with the dressing, coriander and a few pieces of apple.

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