[vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]Serves 2
10 scallops
1 large cauliflower
1 tbsp butter
1 garlic clove grated
1 tbsp chopped Thyme leaves
200ml reduced fat crème fraiche
100g black pudding cut into small cubes

Pop your cauliflower in a food processor and pulse until it looks like rice.
Heat 1 tbsp butter add 1 tsp oil in a non-stick frying pan heat until the butter starts to foam.
Add the garlic and thyme and fry for 1minute.
Pop in your cauliflower and stir fry for 8-10 minutes until the cauli is nice and tender. Add the crème fraiche and gently simmer for few minutes until it thickens. Remove from the heat and cover to keep warm while you fry the scallops.
Pat the scallops dry with kitchen paper, and season with a pinch of salt and a grind of fresh pepper.
Pop your black pudding in a small pan with a drizzle of olive oil and cook until crispy. Keep warm.

Heat 1 tbsp butter and 1 tsp oil in a non-stick frying pan on a high heat, until foaming, fry the scallops for 1-2 minutes on each side until they form a golden crust
Divide the cauliflower between 2 bowls, top with your scallops and finish with your black pudding cubes and a drizzle of olive oil.


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