Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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".
Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is 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 that I have loved my whole life.
To begin with this particular 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 cook 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
- Get Cucumber
- Get Fennel
- Make ready Handful frozen peas
- Get Pea shoots
- Prepare Apple sauce
- Make ready Lemon
- Prepare 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’s going to wrap it up with 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’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
