When on vacation, travelers are looking to experience local dishes that will immerse them in the culture they’re exploring. During our travels, we are also looking for dishes we can bring back to our own kitchen and dinner table, so we can continue the experience at home. That’s the purpose of our Global Gourmet series – to help you recreate the dishes you loved while traveling.
In this edition of our series, we’re going to introduce you to a recipe we found right here in our home city of London. We discovered it in a fantastic cookbook that is the perfect resource for a global gourmet. It will help you discover and create many international dishes at home. It’s called The Small Luxury Cookbook and we’re excited to share it with you.
If you’ve never stayed at a Small Luxury Hotels of the World, you should definitely check it out. It’s a collection of small hotels with truly unique and memorable luxury accommodations. They have now published three Small Luxury Cookbooks, which contain various recipes made by the chefs at their hotels around the world.
Spending so much time traveling causes us to sometimes overlook the great gourmet dishes we can find in our own city. That’s why we’re featuring a dish we found right here in London.
London is one of the great food cities of the world. Th UK in general has grown out of the bad rap it once had as a food culture consisting mostly of fish & chips and steak & ale pie. While those iconic dishes are still much loved, a new, more modern food culture has taken hold in the UK, especially London.
How to Make Pan Fried Diver Scallops
While scallops aren’t an iconic ingredient of the United Kingdom, this dish comes together to showcase the modern techniques and flavors you can expect to find in London these days.
Whenever we have scallops, the first thing we look for is a nice, caramelized crust. For me, that’s the sign of a perfectly cooked scallop. If you can perfect that at home, you’ve nailed half the dish.
The key to making such a refined puree is in the blending. If you don’t have a powerful blender, like this KitchenAid blender. It’s well worth the investment, if you like silky smooth soups and purees. You need a strong blender to create a super smooth puree, but it’s pretty tasty even if you don’t have one.
Another of my favorite aspects of this dish is the apple reduction. It’s sweet and tart at the same time, and adds just the right balance of acidity to the dish. The frisée and apple salad gives the dish a nice crunch.
Before you start cooking, be aware that this dish needs to be served right away. It’s not a dish you can easily make ahead. The scallops will need to be cooked and served immediately.
About Black Pudding
While black pudding is readily available to buy at grocery stores in the United Kingdom, it’s not so readily available in the United States. You could try to make it yourself at home, but I’m not sure it’s necessary, or advisable. If you’d like to give it a go, you can find a recipe for it here.
If you’re not able to get ready-made black pudding, you can substitute it with sliced and fried pork sausage, or just omit it from the dish.
We hope you love this dish as much as we did. It’s actually quite simple to make at home. There are a few separate components to make, but once you’ve got those taken care of, you can assemble the final dish and it’ll look like a gourmet meal prepared at home!
Pan fried diver sea scallops, black pudding, celeriac puree, Braeburn apple salad and glaze
- 2/3 cup celeriac, peeled and diced
- 10 1/2 oz semi-skimmed milk
- 1 1/2 tbsp unsalted butter
- 7 oz apple juice
- 1 tsp cider vinegar
- 1/2 Braeburn apple
- 1/2 cup frisée salad, washed and picked
- 1/2 cup pea shoots
- 1 tsp olive oil
- 1/4 lemon, juiced
- 6 medium diver scallops
- Salt & Pepper
- 1/2 tbsp cooking oil
- 4 oz black pudding, loaf
- Cover the celeriac with the milk in a pan, bring to the boil, and simmer until the celeriac is cooked well and soft to the touch. Strain through a sieve and blend with butter until a very smooth puree. Season with salt and black pepper and keep warm.
- To make the reduction, place the apple juice in a pan and bring to a boil. Reduce almost completely to a syrupy consistency, then stir in the cider vinegar.
- For the salad, core, slice and cut the apple into fine strips. Combine with the frisée and pea shoots and dress with the olive oil and lemon juice.
- Remove the scallops from the shell, discard the roe and gently run the scallops under cold water to remove any grit. Pat dry with kitchen paper and season with a little sea salt and black pepper. Add a cooking oil to a frying pan and place on a high heat. When the pan is very hot, add the scallops and cook for roughly 1 minute on each side until nicely caramelized, then set aside.
- Cut the black pudding into 6 rounds roughly 5mm thick and fry for about 30 seconds on each side in the same pan.
- To assemble the dish, drizzle the reduction around warmed plates and spoon celeriac puree in the center. Place 3 scallops and 3 black pudding rounds alternately on the puree and top with the dressed Braeburn salad.
Amount Per Serving:Calories: 683Total Fat: 35gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 122mgSodium: 837mgCarbohydrates: 69gFiber: 11gSugar: 47gProtein: 28g
Nutrition information isn't always accurate. Use for averages only. (Note, the milk in this recipe is not consumed, which drastically lowers the calorie count.
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