Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée. Scallops with black pudding have become a Great British restaurant classic. Here's how to cook the taste sensation in your own kitchen. Heat one more tablespoon of oil and a small knob of butter in the frying pan.
I must admit black pudding is not one of my favourites but scallops are without a doubt one of my favourite seafoods! This easy and delicious salad features seared sea scallops, briny green olives and fried capers. It's dressed with a fantastic blood orange vinaigrette. Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée most diverse and own ideal sense that unique. Few kinds of Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée recipes are also enough easy to process and dont pick up lengthy. Though not everyone likes Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée food, nowadays some people are got attached and like the various Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée foods on hand. This could be seen from the number of restaurants that supply Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée as one of the serving. You can cook 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 achieve that.
Ingredients of Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée
- It's 110 g of fresh scallops.
- Prepare 25 g of black pudding.
- Prepare of Cucumber.
- You need of Fennel.
- It's Handful of frozen peas.
- You need of Pea shoots.
- It's of Apple sauce.
- You need of Lemon.
- You need Knob of butter.
Season the scallops with salt and pepper and rub with the fennel pollen. Add the scallops to the skillet and cook over high heat until browned on the. Cut the black pudding into small nuggets and set aside ready to cook. Rub a non-stick heavy-based frying pan with the tiniest amount of oil.
Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée step by step
- 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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Heat until almost smoking, then add the scallops and cook over a medium-high heat for a minute on each side. Immediately remove from the pan to avoid. Black pudding, also known as blood pudding, is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork blood, with pork fat or beef suet, and a cereal. Pan Seared Scallops, Fennel Puree, Crispy Pancetta & Black Pudding Crumb - Bild från The Kings Head, Napton-on-the-Hill.
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