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Fast Guide to Preparing Appetizing Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée

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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 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 do that.

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

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

After readying the materials, now you are ready to cook your 5-star Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée by following the instructions 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. .

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. Remove the scallops and black pudding from the pan, place on top of the colcannon and keep warm. The Scallops were sweet but small!! Kohlrabi and fennel salad - vegan. fennel bulb, trimmed. Crumble in the black pudding (discarding the skin) so it crisps up alongside.

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

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