Equipment
Ingredients
Main Components
- 8 bacon, maple-cured streaky
- 30 ml vegetable oil
- 200 g black pudding, sliced
- 12 scallops, roe removed
- 100 g unsalted butter
- 2 apple, peeled, cored and sliced
Apple Salad
- 2 apple, peeled and julienned
- 50 g watercress
- 50 g bull’s blood leaves
- 45 ml vegetable oil
- 15 ml white wine vinegar
- ½ lemon, juice only
Apple and Vanilla Purée
- 40 g unsalted butter
- 300 g apple, peeled, cored and chopped
- 20 g caster sugar
- 1 vanilla bean, split and seeds scraped
- 1 g salt
- 1 g black pepper
Garnish
- 3 g coriander cress
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Place the bacon slices between two baking sheets and bake at 200°C (400°F) for 8-10 minutes until crisp.
Heat 30ml vegetable oil in a large frying pan and cook the black pudding slices for 2-3 minutes.
Add the scallops to the same pan and sear for 1-2 minutes per side until the internal temperature reaches 50°C (122°F).
Add 50g of butter to the pan and spoon the melted butter over the scallops to baste. Remove from heat and keep warm.
Melt the remaining 50g of butter in a separate frying pan over medium heat and cook the apple slices for 2 minutes per side until golden brown.
Whisk 45ml vegetable oil, 15ml white wine vinegar, and the lemon juice in a small bowl to create the dressing.
Toss the julienned apples, watercress, and bull's blood leaves in a mixing bowl with the dressing.
Combine 40g butter, chopped apples, caster sugar, and the vanilla seeds and pod in a saucepan. Cook over medium heat for 4-5 minutes until the apples soften.
Remove the vanilla pod and use a hand-held blender to process the apple mixture until completely smooth.
Pass the purée through a fine sieve into a clean saucepan and season with salt and pepper to taste.
Distribute the salad among four plates. Arrange the scallops, black pudding, and sautéed apple slices. Spoon the purée onto the plates and garnish with bacon and coriander cress.
Chef's Notes
- For perfectly seared scallops, ensure they are completely dry before they hit the hot pan. Pat them thoroughly with paper towels to achieve a beautiful golden crust.
- Don't overcrowd the pan when cooking scallops. Cook them in batches if necessary to maintain a high searing temperature and prevent them from steaming.
- When making the apple and vanilla purée, cooking the apples until very soft is key for a smooth consistency. A high-powered blender will yield the best results.
- Taste and adjust seasoning at each stage, especially for the purée and salad dressing, as the flavors of black pudding and bacon can be quite dominant.
- The apple salad provides a refreshing counterpoint. Ensure the julienned apples are cut thinly and uniformly for an elegant presentation.
Storage
Refrigerator: 24 hours — Scallops and salad are best consumed immediately.
Reheating: Gently warm purée in a saucepan; other components should be served fresh.
