Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée. One of my favorites. For mine, I will make it a little bit tasty. 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 meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something which I’ve loved my whole life. They are nice and they look fantastic.
Watch me take three ingredients,scallops,black pudding and egg, and make a beautifull and rich dish,of, Pan fried scallops,blacking pudding and a runny. Pan Seared Scallops, Fennel Puree, Crispy Pancetta & Black Pudding Crumb - Bild från The Kings Head, Napton-on-the-Hill. Sweet scallops partner perfectly with the full flavour of black pudding in this salad recipe. For more scallop recipes visit Goodhousekeeping.co.uk.
To begin with this particular recipe, we have to first prepare a few ingredients. 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 it.
The ingredients needed to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Take 110 g fresh scallops
- Make ready 25 g black pudding
- Make ready Cucumber
- Prepare Fennel
- Prepare Handful frozen peas
- Take Pea shoots
- Prepare Apple sauce
- Prepare Lemon
- Make ready Knob butter
Heat one more tablespoon of oil and a small knob of butter in the frying pan. Meanwhile, heat a third of the butter with a dash of oil in a medium-sized frying pan. For the Black Pudding: In a small frying pan, fry off the black pudding until it is crisp on either side. For the Dressing: Deglaze the pan used for the scallops with the red wine vinegar and mustard and olive oil and warm through for a minute or two before seasoning with salt and freshly ground black.
Steps 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.
For the Black Pudding: In a small frying pan, fry off the black pudding until it is crisp on either side. For the Dressing: Deglaze the pan used for the scallops with the red wine vinegar and mustard and olive oil and warm through for a minute or two before seasoning with salt and freshly ground black. While black pudding is readily available to buy at grocery stores in the United Kingdom, it's not so readily available in the United States. Remove the scallops from the shell, discard the roe and gently run the scallops under cold water to remove any grit. Pat dry with kitchen paper and season with a.
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. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
