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Ингредиенты
- 200 ml Chicken stock
- 200 ml Double cream
- 1 lrg Head garlic, cut into cloves and peeled
- 50 gm Flat leaf parsley
- 500 gm Black pudding, preferably soft vegetable oil
- 12 lrg Scallops, coral and skirt removed
- 1/4 x Lemon
- Â Â Sea salt and freshly grnd black pepper
- 800 gm Potatoes, peeled and cut into chunks
- 150 gm Cool unsalted butter, cut into small pcs
- Â Â Sea salt
- 150 ml Warm lowfat milk
- Â Â Freshly grated nutmeg
Инструкции
- Preheat the oven to 180C/360F/gas 4. Put the potatoes in a saucepan and cover with cool water. Add in a little salt. Bring to the boil and simmer gently till the potatoes are soft - about 25 min.
- Drain and spread the potatoes out into a large roasting pan. Put into the oven to dry out for 10 min. Pass potatoes through a vegetable mill
- (mouli) or possibly through a sieve into a clean saucepan. Add in the butter a few pcs at a time, stirring with a wooden spoon. Slowly pour in the warm lowfat milk, stirring well, then season with 2 pinches of nutmeg.
- Turn the oven down to 140C/300F/gas 2. Put the chicken stock in a saucepan and bring to the boil. Stir in the cream. Pour half of the mix into another saucepan. Simmer the mix in one pan till reduced to a sauce consistency.
- Add in the garlic cloves to the other pan and leave to simmer till the garlic is very soft. Pour into a blender and blend till smooth. Season with salt and pepper. Blanch the parsley in boiling salted water for 30 seconds.
- Drain well and add in to the reduced sauce. Pour into a blender and blend till smooth. Keep the two sauces hot. Cut the black pudding into 12 pcs and put in a baking dish. Bake for 10 min to heat through.
- Reheat the mashed potatoes.
- Meanwhile, heat a film of oil in a frying pan, add in the scallops and cook for about 2 min on each side to give a nice colour. Add in a squeeze of lemon juice and season with salt and pepper.
- Spoon a line of mashed potatoes down the centre of each warmed plate and arrange, alternately, the scallops and black pudding on top. Spoon over the parsley sauce and then the garlic sauce. Add in a grinding of pepper and serve.
