Seared Scallops, Saffron Cauliflower Puree and Black Pudding Recipe by Rathsallagh House with wine pairing
Scallops and black pudding are a great combination. The sweet meat of the scallops goes hand in hand with the saltiness and slight spice of the black pudding. Cauliflower gives a really great texture to this dish and is creamy enough so you don’t have to include a sauce.
Serving size – 2 portions
– 6 scallops (trim the orange roe off, you can cook this if you like)
– 1 medium sized cauliflower
– black pudding, cut into 6 small rounds
– splash of cream
– small knob of butter
– salt & pepper to season
– tablespoon of olive oil
– 1 litre of fish stock
– 1 bay leaf (optional)
– saffron powder
1. Add the cauliflower to a large saucepan, cover with the fish stock, add the bay leaf and bring to the boil. Cook on a medium simmer for 20 minutes or until the cauliflower is really tender.
2. Drain the cauliflower, pick out the bay leaf and discard. Add the cauliflower to a food processor and add a dash of saffron ,cream and butter. Blitz until it comes a lump free puree. Season to taste.
3. Rinse the scallops under cold water to remove any sand/grit.
4. Heat a frying pan and add the olive oil. Add the black pudding and cook for 2 minutes. Add the scallops and cook for 1 minute either side. If they’re really big scallops, cook them for 1 1/2 minutes either side. Flip the black pudding and cook for a further 2 minutes. Drain the black pudding on some kitchen roll to remove any excess grease.
5. To serve, add the saffron cauliflower puree to the plate and top with black pudding and scallops. Garnish with sakura leaves.
Our recommended Wine Pairing for this Recipe
This is possibly a great classic pairing, delicious scallops & black pudding with an elegant wine from burgundy and with this gem you most certainly won’t break the bank, it delivers a lot more for each euro than most.
On the nose this wine has some delectable aromas of fleshy pears and melon, with some lovely leafy and floral touches.
This wine has such a lovely mouth feel, quite silky. The fruit aromas intermingle wonderfully with the clean fresh minerality that slides delicately onto the palate.
As a classic pairing the wine has the body to support the fleshy scallop and the fruit that will embrace the delicious earthy tones from the black pudding.
Available from O’Brien’s Wines Nationwide or Online.
The food at Rathsallagh is country house cooking at its best, Game in season and fresh fish are specialities. Breakfast in Rathsallagh is an experience in itself and has won the National Breakfast Awards a record four times.