Badass Scallops - How to be a Professional Chef in 20 minutes

  • Scallops
  • Black Pudding
  • Green Salad (Fancy Stuff)
  • 2 Apples
  • Really Good Balsamic
  • Sugar

We go to restaurants because they can cook fancy food that none of us can make at home. I’ve seen this starter on menus hundreds of times with slightly different tweaks and it usually costs at least AED 60. Now that is a load of money in anyones books for a tiny bit of grub and I wanted to demystify it all and give you an idiots guide to cooking fancy food at home. 

You have no idea how amazingly simple this is and with just six ingredients, you’ll have people thinking you went on a 12-week cookery course. All sorts of epic…


Step 1

The ingredients are so simple and the only thing I would say is, spend the money on getting a really good top-end aged balsamic. It should be syrupy. It won't be cheap but you can use it for all sorts of cook-ups.

Step 2

Grab the apples out and peel them

Step 3

Cut out the cores and leave them in quarters.

Step 4

Chop them into nice even-sized pieces.

Step 5

Lash a bit of oil into a pot over a medium heat.

Step 6

Add in the chopped apples

Screen-Shot-2014-02-27-at-22.35.10 1
Step 7

At the same time chuck on a frying pan with a small amount of oil with medium heat.

Step 8

Get the black pudding out and slice it into nice little rounds.

Step 9

Pop it into the frying pan.

Step 10

The scallops need a little prep. This is the only chef thing. Using your hands whip the orange part off. Easy. There is also a muscly piece on the right. Pull it off to only leave the flesh.

Step 11

Your scallops should look like this. Pure meat. They should have taken you no more than 60 seconds to prep.

Step 12

Season them up with salt, pepper and a little drizzle of oil.

Step 13

The apples will have taken about 7 or 8 minutes to cook. All you are doing is warming them up, softening them and caramelising the sugar. Simple.

Step 14

Flip the pudding so as it is cooked on both sides.

Step 15

That's it on the apples and pudding. Whip them off the heat. 50% of the way there!

Step 16

Clean the frying pan out and heat it up with a little oil. Tiny weeney bit.

Step 17

Lash a bit of the salad onto the plate. Straight out of the bag.

Step 18

Lash the a couple of pieces of pudding around the careful. It might taste nice but it has to look clean and slick too..

Step 19

Little spoon of apple onto each pudding.

Step 20

Now the scallops couldn't be easier. The hottest pan you have ever seen. The smoke alarm needs to be going and the windows / doors open at this stage. Piping hot and then chuck them in.

Step 21

Do not touch them once. Don't even get tempted. Let them cook on the absolute full heat for 2 minutes without even looking once. This is the key. You'll be tempted, but don't look. When they are golden brown...flip them up.

Step 22

Cook for about another 30 seconds MAX!!!!!! on the other side and the take them off.

Step 23

Pop one onto each black pudding.

Step 24

It is a ready made sauce and if you did as I said it won't look like a dogs dinner and will be as pretty as a restaurant dish.

Step 25

Gordon Ramsay, Jamie Oliver, Dylan Mcgrath and any other top chef eat your heart out!! We've cracked your secrets!!! Every home chef in the country knows all your secrets. BOOOOOOOMMMMM!!!!!!


Now read: Fabulous Fish Finger Butty: The Most Effective Morning After Cure

Written By

Niall Harbison

Niall founded our sister site Lovin' Dublin with a few simple aims: discover new places to eat in Dublin and share simple recipes cooked up in his kitchen.