Half an Hour to Homemade Perfect Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée
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To cook an unforgettable Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée, below are the materials required:
- Get 110 g of fresh scallops.
- You need 25 g of black pudding.
- Use of Cucumber.
- Prepare of Fennel.
- Use Handful of frozen peas.
- Prepare of Pea shoots.
- Provide of Apple sauce.
- Use of Lemon.
- Use Knob of butter.
After preparing the components, now you are ready to make your tasty Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée by following the instructions below:
- 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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Remove the scallops from the shell, discard the roe and gently run the scallops under cold water to remove any grit. Pat dry with kitchen paper and season with a. 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. Pour the cream and chutney sauce over and decorate with some chopped.
Recipe : Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée
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