Black pudding has a rich, spicy flavour which is an ideal bed for the delicate scallop
Remove the cauliflower stalks and cut into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened.
Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine sieve.
Warm the oil in a frying pan over a high heat and fry the black pudding slices for 2-3 minutes on each side. Drain on kitchen paper.
In the same pan, cook the scallops on each side for 1-2 minutes, depending on the size of the scallops. Add a couple of knobs of butter at the end and baste the scallops.
Place three dollops of the purée on the serving plate and top each with a slice of black pudding and a scallop.
Garnish with Salad leaves
Original Recipe rick Stein
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