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Reference to Producing Appetizing Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée

Hoping to dine Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée a top restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with helpful instructions on producing a Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée like a famous chef made.

Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée

We hope you got benefit from reading it, now let's go back to scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. 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.

To cook an extraordinary Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée, below are the materials needed:

  1. Provide 110 g of fresh scallops.
  2. You need 25 g of black pudding.
  3. Provide of Cucumber.
  4. Provide of Fennel.
  5. Take Handful of frozen peas.
  6. Take of Pea shoots.
  7. Take of Apple sauce.
  8. Use of Lemon.
  9. Prepare Knob of butter.

After readying the ingridients, now you are ready to make your tasty Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée by following the guidances below:

  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..
  3. .

Recipe : Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée

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step by step to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée

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