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Categories > Fish & Seafood

Date Added 2010-05-14     Times viewed 2650

Scallops, black pudding, apple sauce and spinach


250ml/9fl oz apple juice
60g/2.25oz butter, plus extra to fry scallops
splash double cream
splash calvados
salt, to taste
2 bramley apples
2 granny smith apples
1 black pudding
3tbsp olive oil
salt and freshly ground black pepper
16 coriander seeds, crushed
1 unwaxed lemon, zest only
250g/9oz small spinach leaves (or baby spinach)
12 scallops, shells, corals and membrane removed
knob of butter
fleur de sel, to taste

Preheat the oven to 175C/350F/Gas 3
Place the apple juice in a pan and cook until the liquid has reduced to one-fifth of the original quantity
Beat in the butter, double cream and calvados and season with salt to taste. Set aside, keeping warm until needePeel the bramley apples, place in an overproof dish and cover with foil
Bake the apples in the oven until soft, about 10 15 minutes
Allow the apple to cool slightly, remove the core and pass through the sieve to make a smooth puree. Set aside
Cut thin batons from the granny smith apples and place in cold water until needed
Cut eight thin slices of black pudding and cook in one tablespoon of olive oil in a hot frying pan until crisp on both sides
Carefully remove the black pudding from the pan and rain on kitchen paper. Keep warm
Heat one tablespoon of the olive oil in a frying pan on a low heat. Grind salt and black pepper into the oil. When you can smell the pepper toasting and the coriander seeds and the lemon zest. Add the spinach to the pan and cook until wilted
Meanwhile season the scallops on both sides with salt and pepper
Heat another frying pan until hot and add the remaining olive oil to the pan. Place the scallops in the pan and cook for about a minute and a half on each side. Thirty seconds before the end of the cooking time add a knob of butter to the pan
To serve place a line of spinach in the centre of four plates and place three scallops along the side with a piece of black between each. Sprinkle over the fleur de sel to taste
Drain the granny smith batons well and arrange them on top. Place a streak of bramley apple mix along the other side

Serves 4