Seared Scallops and Caviar Recipe

Attilus recipe


Serves 4.

Milk 100ml
Double cream 100ml
Water 50ml
Small cauliflower cut into small florets 1
Butter 1 tbsp
Salt and pepper
Olive oil 2 tbsp
Black puddings sliced 200g
Large scallops roes removed 12
Royal Siberian Caviar 50g
Mixed baby leaves washed 100g
Extra virgin rapeseed oil for drizzling 1 tbsp


 1. Heat the milk cream and water in a medium sized pan, add the cauliflower and cook over a medium heat with a lid on until the cauliflower is soft to the touch, about 8 to 10 minutes.

2. Place the cauliflower and butter in a blender until very smooth. Remove and put into a small saucepan, season with salt and paper.

3. Heat the olive oil in a large non stick frying pan, cook the black pudding for 2 minutes on each side, or until the black pudding is crispy. Remove from the pan and drain on kitchen paper.

4. Turn up the heat and sear the scallops on both sides for 1 minute. Remove from the pan and drain with the black pudding.

5. Warm the cauliflower puree and divide between 4 warm plates, top with scallops, black pudding, caviar and baby leaves. Drizzle with the rapeseed oil and serve.

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