Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée. It is one of my favorites. This time, I am going to make it a 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 favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice 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.
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. Heat pan, add olive oil and cook fennel, leek and garlic very gently until translucent and without burning.
To begin with this recipe, we must prepare a few components. 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:
- Make ready 110 g fresh scallops
- Make ready 25 g black pudding
- Prepare Cucumber
- Take Fennel
- Get Handful frozen peas
- Get Pea shoots
- Make ready Apple sauce
- Prepare Lemon
- Prepare Knob butter
Heat the oil in a frying pan. Place the sliced black pudding into the pan and cook for a couple of minutes. Then add the scallops cook until they have achieved a golden colour. Grill or fry the pudding and bacon until the pudding is cooked through and the bacon is crispy.
Instructions 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.
Then add the scallops cook until they have achieved a golden colour. Grill or fry the pudding and bacon until the pudding is cooked through and the bacon is crispy. See recipes for Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée too. Scallops are often dismissed for being too difficult to cook, which is really not the case. Browse this delicious collection of easy scallop recipes, including Marcus Wareing's scallops with cucumber and lime, and Josh Eggleton's brilliantly straightforward scallop pops recipe.
So that is going to wrap this up for this exceptional food scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
