Scallops on Black Pudding Discs with Cauliflower Puree, Crispy Pancetta and Chilli Lime Chutney
We are mighty pleased that our talented Chef Dylon brought this recipe back from Melbourne with him. This is just simply the perfect dish to try as we approach the scallop festival. The only way that I can describe this dish is that it is a fiesta in your mouth! There is a full blend of flavours and textures that compliment each other. You just need to try it to believe it. Cheers, Andy
Serves 5 (2 scallops each)
125 grams black pudding (we purchase from the Whitianga butchers)
125 grams pancetta finely sliced (we purchase from the Whitianga butchers)
¼ cauliflower head
55 grams Castle Rock Chilli Lime Chutney
10 NZ fresh scallops
pepper and salt
handful of micro herbs
Cauliflower puree – grate the cauliflower with a grater then place in a small pot. Cook on a low heat with a little oil, without colouring until soft. Add the cream and reduce down by a quarter. Season with salt and pepper. Take off the heat and blitz in a blender until smooth.
Put aside, cover and keep warm.
Black pudding and pancetta – pre heat oven to 200 degrees Celsius. Slice the black pudding into 5mm rounds and place on an oven tray with the slices of pancetta. Bake for 10 minutes and then place on a cooling rack. Golden brown and season well.
Place black pudding on the plate. On top add a tablespoon of cauliflower puree, followed by the scallop. Drizzle with Castle Rock Chilli Lime Chutney. Top with crispy pancetta and micro herbs.
Serve with a bottle of Lake Chalice Pinot Gris.
2015 Scallop Festival
Come along to the Whitianga Scallop Festival and see the Castle Rock stand where you can have a try of this dish!
Recipe and image kindly contributed by Castle Rock Café