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, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something that I have loved my entire life. They are fine and they look fantastic.

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.

To begin with this 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 can achieve that.

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

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