Hello everybody, it’s John, welcome to our recipe site. Today, we’re going 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. This time, I will make it a little bit unique. This is gonna smell and look 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 popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed 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 whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to 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 cook that.
The ingredients needed to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Make ready 110 g fresh scallops
- Make ready 25 g black pudding
- Get Cucumber
- Make ready Fennel
- Prepare Handful frozen peas
- Get Pea shoots
- Make ready Apple sauce
- Take Lemon
- Get 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 it up for this special food scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
