Sun, 2 October 2022
INGREDIENTS:
300g fresh Irish sea scallops with the roe removed ( ask the sea monger ) ….take from the fridge 10 minutes before cooking and pat dry with kitchen paper if needed before cooking .
1 small red kuri squash, peeled half and scoop out.
50g kale …washed and finely shred it into thin
200g smoked black pudding
100ml oil
100 ml hazelnut oil
Tsp wholegrain mustard
20ml good quality vinegar
50g toasted hazelnuts no skin, chopped or crushed.
1 Tbsp. honey I use slaibh aughty hot honey as it adds a hint of chilli also.
Fresh picked sea radish flowers, or watercress or micro herbs or baby salad leaves
2 tbsp. of butter
RECIPE:
1). Peel the scallops, then scoop out the squash and dice into small cubes all the same size. Add a little oil to the pan and cook the dice squash for 5 – 8 minutes until tender. Add in the kale and cook for 4 minutes, pop in a knob of butter and then add the diced smoked black pudding to the pan for approx. 3 minutes.
2). Season with a twist of freshly cracked black pepper and a touch of salt.
3). To make the hazelnut dressing, take a small jar and add the mustard, honey and vinegar. Place the lid on top and give it a good shake, then add in the oil and season with salt and pepper. Put the lid back on and give it another good shake.
4). In a non-stick pan heat 4 tbsp. of oil, then gently place the scallops away from yourself into the pan, cook on 1 side untouched for approx. 45 – 1 minute then flip over. Season with salt and pepper, then add 30g butter and cook for a further minute. Take off the heat and serve straight away.
5). To plate up add a spoon or so of the kale mix onto a warm plate and arrange the scallops on top.
6). Drizzle with the hazelnut dressing and garnish with the flowers or the young salad leaves. Enjoy!!
