Roasted scallops with Black pudding, red cabbage jus by Simon Hulstone

Robot Coupe (UK) Ltd

Robot Coupe (UK) Ltd

Standard Supplier 22nd May 2014

Roasted scallops with Black pudding, red cabbage jus by Simon Hulstone

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Roasted scallops with Black pudding, red cabbage jus recipe a try yourself? Roasted scallops recipe with Black pudding, red cabbage jus by Simon Hulstone, in association with Robot Coupe


  • Hand dived scallops
  • Black pudding
  • 1 red cabbage
  • red wine vinegar
  • 25g sugar
  • salt
  • 1 granny smith apple
  • red wine vinegar
  • 20g sugar
  • 5g salt


remove the outer leaves of the red cabbage and cut between the veins with a circular cutter, place the discs of red cabbage in a vac pac bag with the red wine vinegar, sugar and salt .
juice the remaining red cabbage and place a spoonful of this juice in with the discs, seal and cook at 95c for 8 minutes.
Cut the black pudding with the same size cutter as the cabbage.
Pan fry the scallops and black pudding and place onto the plate, add the discs of cabbage and slice the apple and cut out discs again. Add the apple discs to the dish.
Reheat the cabbage juice , add the vinegar and sugar and salt. Place into small jug and pour a small amount onto plate . garnish with red cabbage shoots.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you