Hey everyone, I hope you’re having an amazing day today. 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. It is one of my favorites. This time, I will 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 popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something that I’ve loved my whole life. They’re fine and they look wonderful.
Great recipe for Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée. A beautiful simple dish that only takes minutes to cook. The Scallops were sweet but small!! But as my Dad use to say "you wouldn't want one on the end of your nose as a spot".
To get started with this 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 that.
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
- Prepare Cucumber
- Make ready Fennel
- Prepare Handful frozen peas
- Take Pea shoots
- Get Apple sauce
- Prepare Lemon
- Take Knob butter
Repeat with remaining canola oil and remaining scallops. Preheat the grill and arrange the bacon rashers and black pudding on the grill rack. Meanwhile, pat the scallops dry with some kitchen paper. Heat a large frying pan until it is quite hot.
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.
Meanwhile, pat the scallops dry with some kitchen paper. Heat a large frying pan until it is quite hot. Zwiebel added that pan fried scallops with black truffle can work brilliantly alongside Pinot Gris from Alsace. A bottle with some age will have a rounded palate, perhaps be a little bit off-dry and show white truffle and candied, exotic fruit flavours, he said. Champagne with baked or roasted scallops I was cooking the steaks on the lower grill and most of the scallops on the upper grill.
So that is going to wrap this up with this special food scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
