Scallops With Bacon Puree And Black Pudding Recipes

SCALLOPS WITH BACON PUREE AND BLACK PUDDING

Steps:

• First off, fry the bacon with a little oil, you may need to do this in batches, until super crispy and leave to rest on some kitchen towel (don't clean out the pan, you will need this for later). When cool break up the bacon into small bits and put in a food processor. Add in the cream, butter, paprika and whizz.
• Put the puree into a small saucepan over a low heat. Keep your eye on it and stir every now and again to prevent it sticking. After about 15mins, the puree will separate slightly, leaving the fat at the top of the pan. Drain this through a fine sieve, saving the oil, and leave to one side.
• Dice the black pudding into small chunks. Take the pan that was used for the bacon and put over a medium heat. When hot, pop in the black pudding and fry for 4-5mins until it is crispy. When done, take out of the pan and leave to one side. Keep the pan hot.
• Take the scallops and sprinkle with a little salt and pepper and put into the hot pan. To cook the scallops takes about 2-4 mins on each side. The trick is not to move the scallops around, they will release from the pan when they are ready.
• To serve, place a spoon full of the thick bacon puree on to a plate and top with a scallop. Take a little of the oil you drained and spoon over the top of the scallop. Sprinkle with the black pudding.

SCALLOPS WITH BACON

Steps:

• Soak skewers in bowl of water. Drain. Wrap 1/2 slice bacon around scallop and place on skewer. In small bowl combine honey, vinegar, mustard and olive oil. Brush onto scallops and bacon. Place on baking pan and broil for 3-4 minutes per side or until crispy. Serve.

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS

Steps:

• To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
• To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
• Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
• Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.