Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée
Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée

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Hello everybody, hope you are having an amazing day today. 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 food recipes. For mine, 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 recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something which I’ve loved my entire life. They are nice and they look wonderful.

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:
  1. Make ready 110 g fresh scallops
  2. Get 25 g black pudding
  3. Make ready Cucumber
  4. Get Fennel
  5. Prepare Handful frozen peas
  6. Get Pea shoots
  7. Make ready Apple sauce
  8. Get Lemon
  9. Prepare Knob butter
Instructions to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
  1. 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.
  2. 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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So that’s going to wrap this up for this exceptional food scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!