Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how 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 food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Serve the scallops, potatoes and black pudding with the watercress leaves and drizzle with any butter and juices left in the pan. Scallops with black pudding have become a Great British restaurant classic. Here's how to cook the taste sensation in your own kitchen.
Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. 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
- Prepare 25 g black pudding
- Prepare Cucumber
- Make ready Fennel
- Get Handful frozen peas
- Prepare Pea shoots
- Take Apple sauce
- Take Lemon
- Make ready Knob butter
We earn a commission for products purchased through some links in this article. Scallop, black pudding and apple salad. While scallops are still in season, make the most of it and try out this recipe combining the best of Normandy - Coquilles St. Jacques(Scallops) Place a slice of pudding in the middle of each plate with a scallop on top.
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.
Pour the cream and chutney sauce over and decorate with some chopped. Download royalty-free Pan seared scallops on a black pudding with creme fresche and beetroot salad garnish. stock photo Usage Information. Meanwhile, heat a third of the butter with a dash of oil in a medium-sized frying pan. Defrost in refrigerator overnight - then simply remove casing. Pan seared scallops served with black pudding, pea shoots, pancetta and a scallop roe crumb. - Εικόνα του The Plough, North Kyme.
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