Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Watch me take three ingredients,scallops,black pudding and egg, and make a beautifull and rich dish,of, Pan fried scallops,blacking pudding and a runny. Sweet scallops partner perfectly with the full flavour of black pudding in this salad recipe. For more scallop recipes visit Goodhousekeeping.co.uk. Toss apple slices with the remaining lemon juice.

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 in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine 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 whole life.

To get started with this recipe, we must 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 it.

The ingredients needed to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:

1. Prepare 110 g fresh scallops
2. Make ready 25 g black pudding
3. Prepare Cucumber
4. Make ready Fennel
5. Take Handful frozen peas
6. Get Pea shoots
7. Make ready Apple sauce
8. Prepare Lemon
9. Make ready Knob butter

To make the cauliflower puree, trim the cauliflower into small florets, discarding the leaves and tough stalk. Melt the butter in a pan with a lid and stir in the curry powder. 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.

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.

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. Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Some people like black pudding, some people like haggis.

So that is going to wrap this up with this special food scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!