Irish scallops with black pudding and cauliflower cream
Although the weather hasn’t been spectacular the last few weeks, we do have some pretty good weekends! And by good I mean: no rain. Whenever it’s not too cold and rainy I like to get out for a Sunday walk. Just to get some fresh air and to discover new places. Last weekend we headed to Mount Hillary near Mallow, but this weekend we decided to venture out to Kinsale beach. We had never been there before but I have always really liked Kinsale itself. I have been told it is the gourmet capital of Ireland and there’s plenty to see and do!
My absolute favourite spot is Charles Fort, which is not only very well maintained but it also gives you a stunning view of both Kinsale town and the sea.
After our walk along the beach and up through the surrounding green hills surrounding. We went for a stroll through the town where we were met by the glorious scents of delicious foods in every street we walked into. Apart from making us hungry it also gave me an idea for a new appetiser with nothing but Irish seasonal ingredients. I got myself some Irish scallops, which are in caught mostly in Winter and Spring. Although some species can be got all year round and others are only to be caught from September until February.
Scallops are a good source of protein and low in saturated fat and calories. They are also a very good source of vitamin B12. In addition, scallops are a good source of omega-3 fatty acids and a good source of magnesium and potassium.
Scallop fishing is a deep-rooted tradition, which in Ireland extends back to at least the 16th century (Mason, 1983). Wild scallops are commercially fished in numerous locations in Ireland and are landed into more than 40 ports around the coast. Stocks along the west and south coasts are small and discrete. Off the southeast coast, however, and in the Irish Sea scallops are widely distributed and abundant in both inshore and offshore waters. When buying scallops (or other fresh fish) please make sure to buy local, to avoid supporting the supertrawler business.
I paired it up with some gluten-free Clonakilty black pudding as I’ll be posting a lot more ‘free from’ recipes and posts in the future, starting with my book tip of the month February. You can of course use normal black pudding and normal cream instead of Alpro Soy.
It’s not the first time I combined black pudding with scallops, they are really such a great match! This time I chose to really well-season my scallops as well, by adding a pinch of cayenne pepper, Irish sea salt and pepper on each one, to give them a real kick. You’ll still be able to taste that lovely scallop flavour of course.
As a final piece of the puzzle I made some cauliflower cream, again a very seasonal/Winter ingredient and it goes really well with pudding and scallops. I kept it very basic, as I usually do with most cauliflower recipes I have. Cauliflower is such a good and basic veg, but with loads of health benefits. Livestrong.com: “This nonstarchy vegetable is a cruciferous vegetable like cabbage and broccoli. High intake of cruciferous vegetables is associated with a lower risk of some cancers. They contain vitamins, minerals, and phytonutrients, or plant nutrients, that may help neutralize damaging toxins.”
|1/2 small cauliflower|
|2 Clonakilty black puddings|
|10 Irish scallops|
|200ml Alpro soy cream|
|salt & pepper|
|1pinch cayenne pepper|