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!! But as my Dad use to say “you wouldn’t want one on the end of your nose as a spot“ 🤣 #MYCOOKBOOK16
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!! But as my Dad use to say “you wouldn’t want one on the end of your nose as a spot“ 🤣 #MYCOOKBOOK16
Open in Cookpad AppSteps
- 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
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