Roasted Scallops, Black Pudding & Cauliflower Purée | Gordon Ramsay
There are a number of variations of this Scallops, Black Pudding & Cauliflower Purée dish using different purées. Apple, pea and carrot are among the most popular purées and we've added a recipe for each.
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Club Summary
This is a recipe adapted from Gordon Ramsay's 'Roasted scallops on a bed of cauliflower purée with white raisin vinaigrette'. There are a number of variations of this scallop dish using different purées and, of course, the addition of black pudding. Apple, pea and carrot are the most popular purées and we've added a recipe for each to the notes*1 below.
On his TV show 'The F Word', Gordon Ramsay demonstrates how to prepare scallops in their shells and also shows a commis chef (...several times) how to sauté them - the comments after the video also make for very interesting reading.
Recipe Credit:
Recipe
Roasted Scallops, Black Pudding & Cauliflower Purée | Gordon Ramsay
Ingredients
For the Cauliflower Purée
- 1/2 head of Cauliflower
- 25g Butter
- 1/2 pint Milk
- 100ml Double Cream
For the Black Pudding & Scallops
- Olive Oil, for frying
- 12 slices Black Pudding
- Butter, for frying
- 12 Large Scallops
- Mixed Salad Leaves, dressed
- Sea Salt and Freshly Ground Black Pepper, for seasoning
Method
- Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois. Keep warm until ready to serve.
- Warm the oil in a frying pan over high heat and fry the black pudding slices for 2-3 minutes on each side. Drain on kitchen paper. Keep warm until ready to serve.
- In the same pan, cook the scallops on each side for 1-2 minutes, depending on the size of the scallops. Add a couple of knobs of butter at the end and baste the scallops. Keep warm until ready to serve.
To serve:
Place three dollops of the purée on the serving plate and top each with a slice of black pudding and a scallop. Toss the mixed salad leaves (if using) in a dressing (of your choice) and add to the plate.
Recipe Notes
Options:
For Apple Purée
by James Martin
- 40g Unsalted Butter
- 300g Granny Smith Apples, peeled, cored and chopped
- 1 Tsp Caster Sugar
- 1 Vanilla Pod, split length-ways and seeds scraped out
- Sea Salt and Freshly Ground Black Pepper, for seasoning
- Melt the butter in a saucepan. Add the apples, sugar, vanilla pod and seeds. Cook for about 4-5 minutes, or until the apples start to break down.
- Remove the vanilla pod and then blend the mixture to a smooth purée using a hand-held blender. Push the mixture through a fine sieve into a saucepan and season to taste with salt and pepper.
For Pea Purée
- 250ml Vegetable Stock
- Large handful of Mint Leaves
- 250g frozen Peas
- 50g Unsalted Butter
- 100g Crème Fraîche
- Sea Salt and Freshly Ground Black Pepper, for seasoning
- Add the mint leaves to a medium pan of boiling vegetable stock. Bring back to the boil, then add the peas and blanch for 2–3 minutes until they are just tender and bright green. Drain, reserving the liquor.
- Tip the peas and mint into a blender. Add just enough of the reserved liquor to cover the peas and whiz to a smooth, bright green purée.
- Add the butter and crème fraîche. Season and pulse for a few seconds to combine.
For Carrot Purée
- 25g Unsalted Butter
- 3 Carrots, finely sliced
- 100ml Chicken Stock
- 1 Star Anise
- 2 Tbsp Double Cream
- Sea Salt and Freshly Ground Black Pepper, for seasoning
- Heat the butter in a small pan and gently sizzle the sliced carrots for 5 minutes.
- Pour in the chicken stock and add the star anise. Season and simmer for 15 minutes until the carrots are really soft – add a splash more stock if needed, but by the time the carrots are cooked you want most of the stock to have reduced.
- Stir in the double cream and bring back to the boil.
- Remove the star anise and blend until as smooth as possible.
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