31 year-old Fidelma's mother is the main influence on her cooking and she has always helped her in the kitchen. Darina Allen is also a ...
3 scallops including coral
0.5 white onion
200 ml cream
100 ml water
50 ml white wine
2 slices of black pudding
white truffle oil
50 g sliced almonds
3 pea shoots
Cauliflower Velouté: Chop the onion and sweat in a pan until translucent.
Chop the carrot and cauliflower and add to the onions. Fry these for a couple of minutes
Season with salt, pepper and sugar.
Cover in water and the majority of cream and allow to cook for approx 10 minutes.
Cook coral from scallop in white wine, bay leaf, salt and pepper.
Add this coral stock to the cauliflower mixture.Taste and add more seasoning or cream as required.
Blend the mixture in a liquidiser. Pass through a sieve. Stir in some white truffle oil. Set aside until serving time
Scallion Ash: Using the green part of the scallions cut length-wise. Place these under a hot grill and allow to turn black..Put these in a pester and mortle and grind. Add the white truffle oil to the ground scallion ash. Mix through and leave to one side until serving time.
Almonds: Place the sliced almonds in a frying pan and toast.Place to one side till serving.
Black pudding: Slice 2 pieces of black pudding. Fry either side until cooked. Place on kitchen paper to drain any excess oil. Place to one side till serving.
Scallops: Heat oil in frying pan. Season the scallops with salt and pepper. Fry either side – approx 1 minute per side. Remove from the heat and add a squeeze of lemon.
Pea shoots: Wash and dry for serving.
Ladle a spoon of the velouté in a wide bowl. Place the black pudding and scallops in the centre of the bowl. Dot the outside of the bowl with the scallion ash and almonds. Finally, cover with the pea shoots and serve.