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Scallops with black pudding and purple cauliflower purée

Posted by Kady O Connell on

Scallops with black pudding and purple cauliflower purée

Succulent fresh scallops, crispy Clonakilty black pudding and smooth + creamy cauliflower puree makes for the most delicious combo! Perfect served as a starter.

Serves: 2


  • 10 Scallops
  • 200g Clonakilty black pudding, sliced into 10 rounds
  • ½ head of purple (or white) cauliflower, chopped
  • 1 clove garlic
  • Sea salt and cracked black pepper
  • 1 tbsp of lemon juice
  • 1 tbsp olive oil
  • 10 small fresh basil leaves


  1. Steam the cauliflower until soft.
  2. Add to a blender with the garlic and lemon juice. Season well.
  3. Blend until smooth.
  4. Place scallops onto some kitchen towel to dry completely.
  5. Add olive oil to a non-stick pan over high heat.
  6. Cook the black pudding for 3-4 minutes on each side until cooked through. Set aside.
  7. Add the scallops to the same pan on high heat and cook for 1-2 minutes on each side until golden.
  8. Serve by spooning 5 dollops of cauliflower onto 2 plates. Top with a piece of black pudding and then the scallop.
  9. Garnish with some fresh basil.

Self-confessed food fanatic Kady O Connell has immersed herself in the foodie world of Sydney for the past four years. Originally from Limerick, she now lives in Bondi working with the top food bloggers and authors in Australia. She specialises in design, cookbooks, recipe development and food photography and lives and breathes food. Kady will be sharing a new recipe with us each week based on nutritional and tasty flavours.