Scallops with Bacon, Black Pudding and Cauliflower

The elegant combination of these ingredients makes for a visually impressive, incredibly savory dish.

Gluten-Free Dairy-Free Option

Prep Time

20 mins

Cook Time

20 mins

Servings

2 people

Ingredients

• 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 taste)

Method

Step 1: Boil the Cauliflower Base

Boil 3 of your large cauliflower florets in a pan of water with the vegetable stock cube for 10 minutes until tender.

Step 2: Roast Black Pudding and Crumb

Break up your remaining single cauliflower floret into small crumb pieces and arrange them on an oiled baking tray alongside the 4 black pudding slices. Roast in a preheated oven at 180°C for 10 minutes.

Step 3: Slice the Bacon

Finely cut your smoked bacon slices into clean 1cm dice elements.

Step 4: Prep the Scallops

Lay the large scallops out onto kitchen roll to draw out all excess surface moisture. Season evenly with salt and pepper.

Step 5: Blend the Puree

Process your boiled cauliflower florets using a hand blender until velvety smooth, incorporating 4 tablespoons of the cooking liquid stock and 1 teaspoon of your butter to help emulsify.

Step 6: Crisp the Bacon

Toss the diced bacon into a hot frying pan, sizzling until it renders down and turns golden and slightly crisp.

Step 7: Sear the Scallops

Pour your olive oil into a skillet over high heat. Lay your scallops in and let them sear completely undisturbed on one side for 2 and a half minutes to form a deep crust.

Step 8: Baste and Turn

Flip the scallops over. Drop in the final 2 teaspoons of butter to foam up in the pan, basting the tops for 1 further minute before removing from heat.

Step 9: Paint the Puree Swoosh

Spoon a portion of warm cauliflower puree onto each plate and drag the back of a large spoon through it to establish a decorative base.

Step 10: Stack the Foundations

Lay the baked black pudding pieces down on top of the puree canvas, and place your seared scallops directly on top of the black pudding discs.

Step 11: Add Bacon Elements

Distribute the crisped bacon scatterings surrounding the towers and complete with a final dusting of salt and pepper.

Step 12: Finish with Fried Quail Eggs

Quickly fry your quails eggs, leaving the yolks completely runny. Crown each scallop stack cleanly with an egg and serve immediately.