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.