Scallops with Bacon, Black Pudding and Cauliflower

The combination of the ingredients in this visually impressive dish make for a really tasty meal. The dish is dairy and gluten free.

Preparation time - 20 minutes
Cooking time - 20 minutes

Ingredients (serves 2)

4 large cauliflower florets

1 vegetable stock cube

4 slices of black pudding

3 slices of smoked bacon

4 large scallops

3 tsp butter

2 tsp olive oil

4 quails eggs

salt

pepper

To cook

1. Boil 3 of the florets with the vegetable stock for 10 minutes.

 

2. Break up the remaining floret and place on an oiled baking tray with the black pudding slices. Place in a 180c oven for 10 minutes.

3. Dice the bacon into 1cm pieces.

4. Place the scallops on kitchen roll to soak up excess water. Season with salt and pepper.

5. Blend the boiled cauliflower into a puree using 4 tbsp of the cooking liquid and 1tsp of the butter.

 

6. Fry the bacon until slightly crispy.

7. Fry the scallops on one side in the olive oil for 2 1/2 mins.

8. Turn the scallops over. Add 2tsp of the butter and fry for a further minute.

9. Apply the cauliflower puree to the serving plate with the back of a spoon.

 

10. Place the black pudding and scallops on the cauliflower puree.

11. Sprinkle the bacon and season with salt and pepper.

12. Fry the quail eggs, leaving the yolks runny. Top each scallop with an egg.

13. Serve.