Seared Scallops with Black Pudding and Spinach Boxty
Mon, 27 July 2020
Seared scallops with black pudding and spinach boxty
1 to 1 ¼ pounds dry Irish scallops, (approximately 8-10)
2 teaspoons unsalted butter
2 teaspoons rapeseed oil
Freshly ground black Pepper
*Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add oil to a non-stick frying pan on high heat. Salt and pepper the scallops. Once the oil begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for approx. 20 seconds on each side and add the butter. The scallops should have a 1/2 cm golden crust on each side while still being translucent in the centre.
Thai Style Prawn Sauce
10 Prawns shelled and deveined Lemon grass roots
2 inches Celery chopped
1 shallot chopped
2 Red chillies
400ml fish stock or
1 tablespoon Tomato paste
6-7 Fresh coriander leaves
Salt to taste
1/4 cup Brandy
1/4 cup Thick coconut milk
Heat the saucepan then add oil until smokey hot. Add in chopped lemongrass root, celery, roughly chopped ginger, onion, shelled prawns and prawns. Halve the fresh red chillies and add along with tomato paste and stock then bring it to boil.
Break the coriander stems and add along with coriander leaves and mix well.
Strain the mixture and put the strained stock back into the saucepan and simmer.
Add coconut milk and mix well the reduced ready to serve.
Black Pudding and Spinach Boxty
100grated raw potato, (squeezed in paper towel)
100g mashed potato
A pinch of salt
50 gm black pudding
30g butter, melted
100ml milk (you may not need all of it)
Oil for frying
Mix the grated and mashed potatoes together.
Sieve the flour, add salt and mix the potato mixture with the melted butter.
Add a little milk, black pudding & spinach and stir, only adding as much milk as you need to make into pancake mix consistency.
Cook on an oiled pan over a gentle heat until it both sides are golden brown.
Curried Parsnip Puree
Salt and black pepper
3–4 sprigs parsley
1 tablespoon butter
1 tablespoon medium or hot curry powder
4 tablespoons coconut milk
Peel the parsnips, cut into small chunks the fry in a frying pan with the oil. Add the curry powder with a little salt and add the stock. Simmer for 8–10 minutes, or until tender.
While the parsnips are cooking, chop the parsley and put aside.
Blitz the ingredient together with butter and season well with black pepper until a purée.