Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée. One of my favorites. This time, I will make it a little bit tasty. 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!!
Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. 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 it.
The ingredients needed to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Get 110 g fresh scallops
- Get 25 g black pudding
- Get Cucumber
- Take Fennel
- Take Handful frozen peas
- Get Pea shoots
- Prepare Apple sauce
- Make ready Lemon
- Take Knob butter
In a large skillet or frying pan, heat a little butter or oil and when really hot add the potatoes cut side down. See recipes for Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée too. To Serve: Place two black pudding discs in a shallow bowl and put a cooked scallop on. Zwiebel added that pan fried scallops with black truffle can work brilliantly alongside Pinot Gris from Alsace.
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.
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. Slice the fennel very finely, dice the apple, toss in a bowl with the oil, vinegar, seeds, vanilla, fruits & chives, season. The Scallops were sweet but small!! In that case you can drink a light red like a pinot noir or a Beaujolais. Add the langoustine meat and the crispy black pudding.
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. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
