Hi, I am Joana. Today, I’m gonna show you how to prepare scallops with a black pudding crumb, fennelcucumber salad, peapea shoots and apple purée recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Scallops With A Black Pudding Crumb, FennelCucumber Salad, PeaPea Shoots And Apple Purée Recipe
Scallops With A Black Pudding Crumb, FennelCucumber Salad, PeaPea Shoots And Apple Purée is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Scallops With A Black Pudding Crumb, FennelCucumber Salad, PeaPea Shoots And Apple Purée is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook scallops with a black pudding crumb, fennelcucumber salad, peapea 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, FennelCucumber Salad, PeaPea Shoots And Apple Purée:
- Get 110 g fresh scallops
- Prepare 25 g black pudding
- Make ready Cucumber
- Get Fennel
- Make ready Handful frozen peas
- Make ready Pea shoots
- Make ready Apple sauce
- Get Lemon
- Prepare Knob butter
Instructions to make Scallops With A Black Pudding Crumb, FennelCucumber Salad, PeaPea 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.
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