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.
Lid off, smelt fresh and of the sea. The scallops were live.
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!
Big juicy scallops!
The Cook:
A full chimney of charcoal into the Napoleon Pro 22
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.
My wife is not keen on raw oysters so I used a Hawksmoor recipe for bone marrow baked oysters with a Madeira sauce
We ate the Oysters whilst the scallops were cooking in butter. Raw oysters with tabasco sauce and lemon juice:
Then the bone marrow baked oysters. These only took about 5 minutes on the grill. The prep took longer!
Scallops in butter, aiming for a nice sear on each side. Cooked for 2 minutes per side.
Time to Plate Up:
The Pea and Mint Puree was easy enough, loads of recipes online.
It came out just as I imagined it!
But I wasn’t finished yet, desert was white chocolate cookie dough with hazelnut crunch from Wings and Things by Wingmans chicken:
Half an hour in, just browning
It’s ready!
Hazelnut crunch layer added:
Pecan ice cream
Crushed Biscoff biscuits
SUMMARY:
| 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.
Dressed and good to go
Close up:
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!
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.
Eggs doing well, muffins on to toast
Sausage patties almost ready, moved two to the cooler part of the pan
Stacking eggs on top of the patties. One egg cooking was requested well done so flipped and the other side is cooknig!
The finished item! I am not used to taking photos so early so the light threw me a bit!
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:
Aubergines brushed in oil then topped with salt and pepper.
A quick blast at 400 degrees!
Topped up with a couple of Oak chunks
Tomato sauce:
Layered up and ready to be baked:
It didn’t take long as I was running the Ooni so hot!
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!:
The books used in these cooks and equipment I recommend can be seen in my Amazon Store:
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