How to Make Homemade Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée - Logo collection for you

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We hope you got benefit from reading it, now let's go back to scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. To make scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée you only need 9 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:

1. Use 110 g of fresh scallops.
2. Prepare 25 g of black pudding.
3. Use of Cucumber.
4. Use of Fennel.
5. Prepare Handful of frozen peas.
6. Take of Pea shoots.
7. Use of Apple sauce.
8. Take of Lemon.
9. Provide Knob of 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..
3. .

Jacques(Scallops) Place a slice of pudding in the middle of each plate with a scallop on top. Pour the cream and chutney sauce over and decorate with some chopped. 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. Remove from pan and keep warm.

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