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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Scallops with black pudding have become a Great British restaurant classic. Here's how to cook the taste sensation in your own kitchen. Heat one more tablespoon of oil and a small knob of butter in the frying pan.

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 is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re 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 entire life.

To get started with this recipe, we must 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 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. Prepare 25 g black pudding
  3. Take Cucumber
  4. Take Fennel
  5. Get Handful frozen peas
  6. Prepare Pea shoots
  7. Get Apple sauce
  8. Make ready Lemon
  9. Prepare Knob butter

To make the cauliflower puree, trim the cauliflower into small florets, discarding the leaves and tough stalk. Melt the butter in a pan with a lid and stir in the curry powder. 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.

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.

Pour the cream and chutney sauce over and decorate with some chopped. Defrost in refrigerator overnight - then simply remove casing. Meanwhile, heat a third of the butter with a dash of oil in a medium-sized frying pan. Download royalty-free Pan seared scallops on a black pudding with creme fresche and beetroot salad garnish. stock photo Usage Information. Jamie's BBQ Chicken Dim Sum is a delicious and unique recipe with a kick; perfect if you want a chicken dish with a difference presented in dim sum balls.

So that’s going to wrap it up for 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’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!