Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée.
Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is one of the most popular of current trending foods on earth. It's simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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.
Ingredients Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Require 110 g - fresh scallops.
- Prepare 25 g of black pudding.
- Require for Cucumber.
- You need - Fennel.
- Prepare Handful for frozen peas.
- Require - Pea shoots.
- You need - Apple sauce.
- Need Lemon.
- Give Knob - butter.
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. 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..
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