Irish scallops with black pudding and cauliflower cream

1,245 21 Comments

Irish scallops with black pudding and cauliflower creamAlthough the weather hasn’t been spectacular the last few weeks, we do have some pretty good weekends! And by good I mean: no rain. Whenever it’s not too cold and rainy I like to get out and do a bit of Sunday walking, just to get some fresh air and to discover new places. Last weekend we headed down to Mount Hillary near Mallow, but this weekend we decided to venture out to Kinsale beach, just outside of the town. We had never been there before but I have always really liked Kinsale, as it’s the gourmet capital of Ireland and there’s plenty to see and do! My absolute favourite spot is Charles Fort, which is not only very well maintained but it also gives you a stunning view of both Kinsale town and the sea.

After our walk along the beach and up through the green hills surrounding it, we went for a stroll through the town where we were met by the glorious scents of delicious foods in every street we walked into. Apart from getting hungry, it also gave me an idea for a new appetizer, with nothing but Irish seasonal ingredients. I got myself some Irish scallops, which are in fished mostly in Winter and Spring, although some species can be landed all year round and others are only to be caught from September until February.

Scallops are a good source of protein and low in saturated fat and calories. They are also a very good source of vitamin B12. In addition, scallops are a good source of omega-3 fatty acids and a good source of magnesium and potassium.

Scallop fishing is a deep-rooted tradition, which in Ireland extends back to at least the 16th century (Mason, 1983). Wild scallops are commercially fished in numerous locations in Ireland and are landed into more than 40 ports around the coast. Stocks along the west and south coasts are small and discrete. Off the southeast coast, however, and in the Irish Sea scallops are widely distributed and abundant in both inshore and offshore waters. When buying scallops (or other fresh fish) please make sure to buy local, to avoid supporting the supertrawler business.

Kinsale Beach

Kinsale Beach

I paired it up with some gluten-free Clonakilty black pudding as I’ll be posting a lot more ‘free from’ recipes and posts in the future, starting with my book tip of the month February. You can of course use normal black pudding and normal cream instead of Alpro Soy.

It’s not the first time I combined black pudding with scallops, they are really such a great match! This time I chose to really well-season my scallops as well, by adding a pinch of cayenne pepper, Irish sea salt and pepper on each one, to give them a real kick. You’ll still be able to taste that lovely scallop flavour of course.

As a final piece of the puzzle I made some cauliflower cream, again a very seasonal/Winter ingredient and it goes really well with pudding and scallops. I kept it very basic, as I usually do with most cauliflower recipes I have. Cauliflower is such a good and basic veg, but with loads of health benefits. Livestrong.com: “This nonstarchy vegetable is a cruciferous vegetable like cabbage and broccoli. High intake of cruciferous vegetables is associated with a lower risk of some cancers. They contain vitamins, minerals, and phytonutrients, or plant nutrients, that may help neutralize damaging toxins.”

Irish scallops with black pudding and cauliflower cream

Makes: 10 appetizers

Ingredients

Preparation

Start by slicing your black pudding into thick slices.

Cur your cauliflower into florets and place them in a pot. Cover the cauliflower with water and bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for 1-2 minutes. Add soy cream and use a hand blender to mix into a creamy sauce. If you’re still seeing lumps keep mixing until they’re all gone and you have a smooth sauce.

Season your scallops with just a pinch of pepper, sea salt and cayenne pepper each and heat up oil in a frying pan. Start by frying up the black pudding, a couple of minutes on each side will do. You can then pop them into a pre-heated oven at 200° to keep them warm and to make them a bit crispier.

Meanwhile shortly fry the scallops on each side, don’t fry them too long as they’ll become chewy. 1,5 minutes on each side should be enough.

Use about 1-2 tablespoons of the warm cauliflower cream with one slice of pudding and one scallop. Serving tip: use individual shells to make it look even more spectacular!


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1,245
21 Comments
  • Diana

    Reply

    Scallops are a favorite of mine, but I’m definitely intimidated to cook them myself. This recipe looks like it came straight out of a 5 star kitchen. 🙂

    • Tine

      Thank you Diana! Don’t be afraid to cook them, if you’re worried you can always try one and fry them on each side for a minute, taste it and see if you like it. The cooking time is the only thing that can ruin your scallops but once you found out the perfect time you’ll never have a failed scallop again

  • Megan

    Reply

    This looks SO GOOD! My husband would be super impressed if I made this, I LOVE scallops too! Thanks for the recipe!

  • Candy Kage

    Reply

    Oh man talk about fancy. Now this dish would make a statement. Can’t wait to serve this dish.

  • Caroline/SmartyPantsMama

    Reply

    Wow, that’s a gorgeous dish! I LOVE scallops! They need to be cooked just right! These look so good!

    • Tine

      They are very risky to cook cause it’s easy to over cook them, but I find that 1-1,5 minutes on each side will give the perfect results

  • Mary Anne

    Reply

    In love with this recipe! and by the way, great landscapes on your pics…

    • Tine

      Thank you Mary Anne!

  • Jessi Joachim

    Reply

    Oh man these look amazing! I love scallops. We actually try to go scalloping every year and fresh scallops are the best!

    • Tine

      Wow! Never been scalloping myself, is it easy?

  • Jackie

    Reply

    Looks so beautiful! I’m craving scallops, but am having the hardest time finding them this size anywhere near me!

  • Keating | KeatingBartlett.com

    Reply

    This looks amazing! I wish I could cook like that. My meals never look this pretty haha but I love scallops so I’ll have to try this sometime!

    • Tine

      Some recipes are a lot easier to present well, but that being said, the most important part is the taste anyway ^^

  • Elizabeth Johnson

    Reply

    These photos are amazing! Really gorgeous food presentation. And this meal looks so delicious!

  • Amber Harrop- Johnston

    Reply

    This looks Amazing – I love scallops

  • stephanieabills

    Reply

    This looks absolutely delicious!!! I want to try this out!

  • Tracie B Threadford

    Reply

    I absolutely love scallops. This recipe sounds fresh and exciting. Not to mention it looks amazing. I’m bookmarking this recipe so I can give it a try on my next date night with my husband.

  • Jewels Rhode

    Reply

    Your food presentation is so on point! This looks so yummy and fancy. I’m adding to my recipe list.

  • lianne hempsall

    Reply

    When I read your link on SYBL I had to click because it just sounded so decadent! This dish looks and sounds amazing. I love black pudding and have never understood why some people are squeamish about it.
    Lianne | Makes, Bakes and Decor

  • Joscelyn | Wifemamafoodie

    Reply

    Wow, what an elegant meal! Love scallops and this combo sounds delicious!

  • Maya Luzeriour LaBoo

    Reply

    wow this looks amazing! I’m always looking for new recipes, can’t wait to try this out!

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