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Scallop & Black Pudding Vanilla Apple Puree, Dressed Salad

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The Restaurant Cook Off Starter - Deluxe Scallop & Black Pudding Vanilla Apple Puree, Dressed Salad

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0 min


As seen on Virgin Media's The Restaurant Cook-Off


6 scallops
6 slices black pudding
Drizzle of vegetable oil
1 lemon
Drizzle of rapeseed oil
Knob of butter
Fine sea salt
3 pink lady apples
2 caps of vanilla extract
Large handful rocket, spinach & cress salad
Drizzle of Irish rapeseed oil
Black pepper from a grinder to finish

To make the vanilla apple puree, peel, core and dice 2 of the apples. Place the apples and a splash of water with the vanilla into a pot and put on a high heat. Once boiling, reduce to a simmer and cook until it’s soft. Place in a mini blender and puree. Remove and set aside at room temperature.

Now heat a frying pan and add a little vegetable oil. Fry the black pudding on both sides for approximately 1-2 mins. Cut the remaining apple into slices and add 6 into the pan. Cook for 1-2 minutes each side, Remove and set aside on kitchen paper.

Wipe the pan and place back on the heat. When smoking hot, add a drizzle of vegetable oil and then the scallops. Fry until golden and caramelized then turn. As soon as you turn the scallops, add in the butter and a squeeze of lemon juice. Baste the lemon butter over the scallop for 30 seconds. Remove to paper towel to drain.

Place the salad in a bowl, squeeze over the remaining lemon juice and a small drizzle of rapeseed oil and mix well.

To plate, spoon on some vanilla apple puree, add 3 slices of pudding and 3 scallops and arrange the apple slices around the edges and then top with lemony salad and a twist of black pepper.