- 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
Seared scallops, black pudding, cauliflower and spiced golden raisins - Serves
Jonathan MacDonald
4th January 2017
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.
Ingredients
Method
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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
