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

Ingredients

  • 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

Method

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.
Serve.

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