Hello everybody, it is me again, Dan, welcome to my recipe page. 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. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. 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 it.
The ingredients needed to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Take 110 g fresh scallops
- Make ready 25 g black pudding
- Prepare Cucumber
- Take Fennel
- Prepare Handful frozen peas
- Prepare Pea shoots
- Get Apple sauce
- Take Lemon
- Prepare Knob butter
A beautiful simple dish that only takes minutes to cook. The Scallops were sweet but small!! But as my Dad use to say "you wouldn't want one on the end of your nose as a spot". Mix this dressing with the fennel and put to one side.
Steps 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.
But as my Dad use to say "you wouldn't want one on the end of your nose as a spot". Mix this dressing with the fennel and put to one side. For the black pudding and scallops: Heat a frying pan up and add a little oil, place the sliced black pudding into the pan cook for a couple of minutes then add the scallops cook the scallops until they have achieved a golden colour. Remove the scallops and black pudding from the pan, place on top of the colcannon and keep warm. The Scallops were sweet but small!!
So that is going to wrap this up with this exceptional food scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
