Black pudding has a rich, spicy flavour which is an ideal bed for the delicate scallop. The curried cauliflower puree incorporates both the spiciness of the pudding and the creamy nature of the scallop meat, and ties the whole dish together. A single malt whisky would accompany this dish perfectly. Serves 2.
- Half a black pudding, cut into scallop sized discs
- 6 scallops, cleaned and corals removed
- 1/2 a small cauliflower
- 100ml cream
- 150g butter
- A good pinch of curry spice
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
Boil the cauliflower in the milk until you can put a knife through it (this should only take a few minutes). In a food processor, mix this together with the cream and blend until smooth. Sieve to remove any lumps.
Heat the butter and curry powder and a pinch of salt until the butter turns golden brown, then combine with the puree.
In a separate pan, heat the oil over a medium flame and fry the black pudding, turning frequently, until both sides of the discs are crisp. Remove them and place them on kitchen paper to drain.
Turn the heat up as hot as possible and brush the scallops with oil. Season lightly and fry for 1 minute on each side until golden brown and crusty on the outside, yet soft in the centre.
Set three black pudding discs per plate with a scallop on top of each, and surround with puree.