Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée step by step. Roughly chop the black pudding and add to a hot dry pan, gently breaking it up as you go. Heat a medium size frying pan with a little drop of olive oil. When the pan is hot place your scallops gently in, seasoning with a little sea salt.
Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Make ready 110 g fresh scallops
- Take 25 g black pudding
- Get Cucumber
- Take Fennel
- Prepare Handful frozen peas
- Make ready Pea shoots
- Get Apple sauce
- Get Lemon
- Get Knob butter
Heat the oil in a frying pan. Place the sliced black pudding into the pan and cook for a couple of minutes. Then add the scallops cook until they have achieved a golden colour. Turn both the black pudding and the scallops and cook on the other side for a few minutes until cooked evenly.
Instructions to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Roughly chop the black pudding and add to a hot dry pan, gently breaking it up as you go. Heat a medium size frying pan with a little drop of olive oil. When the pan is hot place your scallops gently in, seasoning with a little sea salt. Cook for about 2-3 mins (Don’t shake or move them.) then gently turn them over and add the butter and a squeeze of lemon juice, baste until they are sealed beautifully and opaque in colour and cooked.
- Slide your scallops out of the pan onto kitchen paper to drain. Then you can assemble the salad. Cut the fennel bulb in half and slice thinly and CAREFULLY with a mandolin, the same with the cucumber. The peas takes a minute or two to cook then you can assemble the dish. Another squeeze of lemon at the end, apple purée and you are ready to go.
Then add the scallops cook until they have achieved a golden colour. Turn both the black pudding and the scallops and cook on the other side for a few minutes until cooked evenly. Transfer cooked scallops to a plate; wipe skillet clean. Repeat with remaining canola oil and remaining scallops. Place two black pudding discs in a shallow bowl and put a cooked scallop on top of each.
So that’s going to wrap it up for this exceptional food scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
