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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

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The ingredients needed to cook Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
  1. Prepare 110 g fresh scallops
  2. Take 25 g black pudding
  3. Take Cucumber
  4. Use Fennel
  5. Prepare Handful frozen peas
  6. You need Pea shoots
  7. Use Apple sauce
  8. Provide Lemon
  9. You need 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.

I added a large finely sliced yellow onion to the fennel. Substantial enough to be a vegetarian main with a tossed salad to accompany it. 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. Pan seared scallops served with black pudding, pea shoots, pancetta and a scallop roe crumb. - Εικόνα του The Plough, North Kyme.

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