Hello everybody, I hope you are having an incredible day today. Today, I will show you a way 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 food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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 in the world. It’s simple, it’s 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 entire life.
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. Scallops with black pudding have become a Great British restaurant classic. Here's how to cook the taste sensation in your own kitchen.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Get 110 g fresh scallops
- Get 25 g black pudding
- Make ready Cucumber
- Take Fennel
- Get Handful frozen peas
- Take Pea shoots
- Make ready Apple sauce
- Take Lemon
- Take Knob butter
For the Scallops, Apple & Black Pudding. Cut the scallops in half widthways. Place one disc of caramelised apple into the centre of the serving plates. Top with a small spoonful of the spice purée, then a slice of black pudding, then half a scallop. תמונה: "Pan Seared Scallops, Fennel Puree, Crispy Pancetta & Black Pudding Crumb".
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.
For the Black Pudding: In a small frying pan, fry off the black pudding until it is crisp on either side. For the Dressing: Deglaze the pan used for the scallops with the red wine vinegar and mustard and olive oil and warm through for a minute or two before seasoning with salt and freshly ground black. Download royalty-free Pan seared scallops on a black pudding with creme fresche and beetroot salad garnish. stock photo Usage Information. Photo "Scallops and Black Pudding" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. While scallops are still in season, make the most of it and try out this recipe combining the best of Normandy - Coquilles St.
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