Seared Irish Scallops with Black Pudding Croquettes

Seared Irish Scallops with Black Pudding Croquettes

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byChef Philippe Farineau

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Chef Philippe Farineau Executive Head Chef of Ashford Castle
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Prep Time

1 Hour

Cooking Time

40 Minutes

Serves

2-4 People

Ingredients

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  • 8 Large king scallops
  • Cauliflower (A good-sized cauliflower as it’s needed for several components of the dish)
  • Bread for breadcrumbs
  • Some Sorrell for serving (optional)
Ingredients for the batter
  • 25cl lager beer
  • 2 eggs + 3 eggs white whipped hard
  • 200gr flour
  • 2cl oil
Ingredients for the sauce:
  • 2 string of fresh lavender (or dried)
  • 25 cl of beef stock
Ingredients for black pudding croquette:
  • 250gr of Kelly‘s butcher black pudding
  • 50 gr of onion & apple puree

 

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Method

Recipe from by Executive Head Chef Philippe Farineau from Mount Falcon Method.

 

For the batter:
  • Take a large mixing bowl and add the sieved flour with 2 eggs and the oil.
  • Poor the beer and whisk it well.
  • Add the 3 hard whipped eggs white delicately to the mixed.
  • Keep in the fridge until ready to use (up to 2 days maximum).

 

For the Sauteed Cauliflower:
  • Divide the cauliflower into 3 large bouquets.  For this part, take 8 small sections of the cauliflower bouquet, keeping the stems.
  • Pan fry it slowly in a frying pan with a dash of olive oil, butter, and a drop of water.
  • You should have a nice golden colour on one side then turn it and finish cooking it slowly.
  • You may need to add some water. Keep it Hot.

 

For the Cauliflower puree:
  • Cut half of the cauliflower and thin slices, discarding the stem this time.
  • Place in a saucepan with 25cl of milk, season with salt and pepper, and cover with a lid.
  • Cook over medium heat for about 12 minutes until tender.
  • Remove some of the milk and transfer to an upright blender and blend until a very smooth puree. Keep it hot.

 

For the Cauliflower Beignet
  • keep some smaller buds of cauliflower and blanch in boiling water for 30 seconds.
  • Refresh it straight away under cold water.
  • Dip the small cauliflower into the batter mix and fry it in hot oil (180 degrees) for 3-4 minutes until golden and crispy.

 

For the Sauce:
  • Boil the beef stock and infuse the lavender for few minutes.

 

For the Black Pudding Croquette:
  • Blend the black pudding and add the puree.
  • Pipe the mix onto a parchment paper, the size of a finger, and freeze it.
  • You should have about 8 pieces.
  • Breadcrumb the pieces when you’re ready to serve the dish and deep fat fry the croquette before you serve it.

 

Finish the dish:
  • Sear 8 Large king scallops quickly in a hot pan, 2 minutes on each side.
  • Serve each person 2 scallops with a spoon of cauliflower puree, 2-3 nice golden crispy cauliflower beignet and 1 sauteed cauliflower, 2 fingers of deep-fried black pudding.
  • Additional touches: add a few leaves of the wood sorrel and a little drizzle of the lavender sauce.

 

 

 

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