Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée. It is one of my favorites. For mine, I’m gonna make it a bit tasty. 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 in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something which I have loved my entire life. They’re fine and they look fantastic.

See recipes for Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée too. For the roe jelly: Reserved roe from. Arrange the frisée lettuce leaves on a plate along with a scallop shell if you have one.

To get started with this recipe, we must first prepare a few components. 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 can achieve that.

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

Remove cooked black pudding from the pan and set aside on a warmed plate. Turn the scallops over, add butter and allow it to melt. From the first known origins of blood sausage in Ancient Greece to a modern smoked pudding, we will explore the history, cultural significance and how the 'black pudding' has evolved over time. And then we will share the who's who in the world of black pudding; who makes it, who sells it, who serves it!

Steps 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.

Remove scallops from pan and place onto paper towel. Spoon the Caramelised Shallot Puree in a ring around the centre of each plate. Add a couple of nice dollops of the pea purée to a serving bowl and then pile the black pudding and the scallops. Mix this dressing with the fennel and put to one side. For the black pudding and scallops: Heat a frying pan up and add a little oil, place the sliced black pudding into the pan cook for a couple of minutes then add the scallops cook the scallops until they have achieved a golden colour.

So that is going to wrap it up for 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’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!