Dinner doesn’t have to be a boring event!
We have asked Galway restaurant Cava to reveal some of their dreamy recipes.
“In Cava, we use Jack McCarthy’s black pudding from Kanturk, Co. Cork,” they told us.
“It is made with fresh blood. It is the best black pudding in Ireland. The combination of the scallops and black pudding is not a new one, but the addition of the cauliflower purée, the warm lardo and the pistachio elevates this simple pairing to something divine.”
Scallops, black pudding, cauliflower purée, lardo, pistachios (serves 4)
Ingredients
- 1 log black pudding, cut into rounds
- 12 scallops, roe removed
- 75g butter
- 8 slices lardo, at room temperature
- 50g pistachios, shelled, roasted & crushed
- olive oil
- sea salt
Cauliflower purée
- 1 cauliflower, cut into florets
- 500ml milk
- 100ml cream
- sea salt
Method
- For the cauliflower purée: Add the cauliflower to the pot, cover with milk and add the cream. Simmer until the cauliflower is soft.
- Strain the milk from the cauliflower. Place the cauliflower in a food processor. Add the milk in gradually in order to achieve a smooth consistency. You will not need all the milk. Season to taste.
- Grill the black pudding on both sides until crispy.
- Pan fry the scallops in hot oil until nicely browned. Turn over in the pan and add some butter. Reduce heat and baste the scallops until they are cooked. Scallops are very delicate so be sure not to overcook them. The inside of the scallop should still be translucent and nicely moist.
To Serve
Place some cauliflower purée on one side of the plate. Arrange scallops and black pudding around the purée. Lay two slices of lardo on each plate. Sprinkle some pistachios over the entire dish.
Recipe taken from Cava Bodega: Tapas, A Taste of Spain in Ireland by JP McMahon which is available to purchase here.