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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive 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 meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. 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 cook that.

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. Make ready Cucumber
  4. Get Fennel
  5. Prepare Handful frozen peas
  6. Take Pea shoots
  7. Get Apple sauce
  8. Take Lemon
  9. Prepare Knob butter
Steps 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.

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