scallops

Scallops with black pudding (+Others!)

Scallops with Black Pudding and Mint & Pea Puree:

I spotted a story in the local paper about The Ethical Seafood Company starting a delivery service for their famous hand dived scallops along with other high quality seafood so had to place an order. My plan for this cook was Scallops with Black Pudding and Mint & Pea Puree.

During lockdown the fishing industry has been hit by a 60% drop in demand as restaurants are closed and a lot of supermarkets have shut their fresh fish counters. This was a unique opportunity to get hold of produce normally destined for some of Scotlands finest restaurants.

My order was for 12x Hand Dived Scallops and 6x Loch Creran Oysters – £30.60

The Seafood:

I picked up the scallops and oysters in a recyclable cardboard box.

scallops

Lid off, smelt fresh and of the sea. The scallops were live.

scallops

The Prep:

I haven’t done this too often so I wasn’t very fast but I wanted to make sure I got the scallops out in one piece! Shame about the roe, I normally leave it on mine and eat it but for this dish I took it off. I should have done something with the roe but was up against it timewise!

scallops

Big juicy scallops!

scallops

The Cook:

A full chimney of charcoal into the Napoleon Pro 22

scallops

Two types of Black Pudding from Duchy Charcuterie: Nduja Black Pudding and Chocolate & Chilli Stout Black Pudding. I wanted to try both so four of each. A lot of people ask me about the spatula, it’s from Alex Pole Ironwork.

scallops

My wife is not keen on raw oysters so I used a Hawksmoor recipe for bone marrow baked oysters with a Madeira sauce

scallops

We ate the Oysters whilst the scallops were cooking in butter. Raw oysters with tabasco sauce and lemon juice:

scallops

Then the bone marrow baked oysters. These only took about 5 minutes on the grill. The prep took longer!

scallops

Scallops in butter, aiming for a nice sear on each side. Cooked for 2 minutes per side.

scallops

Time to Plate Up:

The Pea and Mint Puree was easy enough, loads of recipes online.

scallops

It came out just as I imagined it!

scallops

But I wasn’t finished yet, desert was white chocolate cookie dough with hazelnut crunch from Wings and Things by Wingmans chicken:

scallops

Half an hour in, just browning

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It’s ready!

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Hazelnut crunch layer added:

scallops

Pecan ice cream

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Crushed Biscoff biscuits

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SUMMARY:

My goodness, what a meal – total knockout! I sometimes don’t help myself though, this was cooked on a Friday night after finishing work for a week. I was pretty tired and all this took 3 hours prep then an hours cooking so we ate late. That worked out quite well though as the kids were in bed so we ate at the hatch in the BBQ Hut and drank wine. Nice to eat without the kids jabbering through the meal!
 
The Scallops and Oysters were incredible, so fresh and such outstanding quality I loved them! Nice to have a mix of raw and baked oysters. I love having oysters at Hawksmoor and have tried a lot of the different recipes they offer but there aren’t many oyster recipes in their books unfortunately, need to get hold of some to recreate them! The scallops were awesome, worked so well with the black pudding – hard to pick a favourite, both were incredible so well done to Marc for both of those!
 
We also enjoyed desert, very simple to prepare and cook but it tasted awesome which is quite dangerous as I can see us eating that more often!
A lot of work went into this one and I was shattered at the end but it was definitely worth it, great fun cooking it and we really enjoyed the whole meal. I need to do more meals like this one.
The table below is based on the Scallop cook:
Cook Difficulty: 2/5 
Cook Duration: Medium: 2/5
Cook Equipment: Napoleon Pro 22
Cook Method: Direct
Charcoal: Whittle and Flame Ash Charcoal
Smoking Wood: None
Cook temperature: 250°C
Cook time: 10 minutes (4 minutes for the scallops)
Internal temperature: N/A
Notes: 1: Watch the butter doesn’t burn.
2: Cut the wrapper off the black pudding before cooking it as the shape can be lost else.

Also cooked this week:

What da Pho:

There had to be a Wingmans cook from Wings and Things in the blog and this week it was What da Pho:

Wings on the Napoleon Pro 22. Vortex (Fuel Dome) in the centre with a cherry chunk on top with the wings on the outside.

What da Pho

Dressed and good to go

What da Pho

Close up:

What da Pho

Another cracking dish from Wings and Things, I didn’t enjoy this one as much as the previous ones but my sauce was really thick. I tried to thin it out a few times without much success, I might try it again!

This recipe is from Wings and Things by Wingmans Chicken:
 
 
Pizza:
Poolish starter from The Pizza Bible and the dough recipe on page 44. All mixed in my Famag IM5 and cold proofed as balls for 24 hours. Topped with Napoli Salami from Duchy Charcuterie, awesome as always!

pizza pizza pizza

I do like the dough recipe on Page 44, it’s my favourite. This wasn’t quite as good as I remember, will try the Tiga starter next.
 
This recipe is from The Pizza Bible:
 
 

Sausage, egg and bacon muffin:

I have cooked this before and as I am on holiday this week it was time for a nice breakfast!

Sausages removed from the skin and meat formed to patties. The pans used for the eggs are little Lodge pans, they are hard to find at the moment.

muffin

Eggs doing well, muffins on to toast

muffin

Sausage patties almost ready, moved two to the cooler part of the pan

muffin

Stacking eggs on top of the patties. One egg cooking was requested well done so flipped and the other side is cooknig!

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The finished item! I am not used to taking photos so early so the light threw me a bit!

muffin

This was cracking, I need to do it more often.

Parmigiana Di Melanzane: 

I spotted this in the Pizza Pilgrims book and wanted to cook it in my Ooni Pro – fired up with a wood stave from Smokey Oak Barbecue:

Parmigiana Di Melanzane

Aubergines brushed in oil then topped with salt and pepper.

Parmigiana Di Melanzane

A quick blast at 400 degrees!

Parmigiana Di Melanzane

Topped up with a couple of Oak chunks

Parmigiana Di Melanzane

Tomato sauce:

Parmigiana Di Melanzane

Layered up and ready to be baked:

Parmigiana Di Melanzane

It didn’t take long as I was running the Ooni so hot!

Parmigiana Di Melanzane

I really enjoyed this dish, not to hard to prepare or cook but very tasty. Doesn’t look big but it did us two meals!

This recipe is from the Pizza Pilgrims book!:

 
That’s it for this blog post, some great cooks and a good week of eating! Until next time.

The books used in these cooks and equipment I recommend can be seen in my Amazon Store:

amazon store

 

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