Step-by-Step Guide to Make Perfect Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée

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The ingredients needed to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:

1. Get 110 g fresh scallops
2. Take 25 g black pudding
3. Take Cucumber
4. Make ready Fennel
5. Take Handful frozen peas
6. Make ready Pea shoots
7. Take Apple sauce
8. Get Lemon
9. Get Knob butter

Some people like black pudding, some people like haggis. You need to use the mixing blade of a bread mixer and thoroughly mix the black pudding and haggis first. Meanwhile, heat a third of the butter with a dash of oil in a medium-sized frying pan. Pan seared scallops served with black pudding, pea shoots, pancetta and a scallop roe crumb. - Εικόνα του The Plough, North Kyme.

Instructions to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:

1. 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.
2. 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.

Meanwhile, heat a third of the butter with a dash of oil in a medium-sized frying pan. Pan seared scallops served with black pudding, pea shoots, pancetta and a scallop roe crumb. - Εικόνα του The Plough, North Kyme. While scallops are still in season, make the most of it and try out this recipe combining the best of Normandy - Coquilles St. Jacques(Scallops) Place a slice of pudding in the middle of each plate with a scallop on top. Pour the cream and chutney sauce over and decorate with some chopped.

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