Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something which I’ve loved my whole life. They are nice and they look fantastic.
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. Chef Jp McMahon demonstrates how to cook one of our most popular tapas: Scallops, Black Pudding and Cauliflower Purée. Sweet scallops partner perfectly with the full flavour of black pudding in this salad recipe.
To begin with this recipe, we have to first prepare a few ingredients. 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 can achieve 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
- Take 25 g black pudding
- Prepare Cucumber
- Take Fennel
- Make ready Handful frozen peas
- Take Pea shoots
- Prepare Apple sauce
- Prepare Lemon
- Get Knob butter
Heat one more tablespoon of oil and a small knob of butter in the frying pan. For the Black Pudding: In a small frying pan, fry off the black pudding until it is crisp on either side. Meanwhile, heat a third of the butter with a dash of oil in a medium-sized frying pan. While black pudding is readily available to buy at grocery stores in the United Kingdom, it's not so readily available in the United States.
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.
Remove the scallops from the shell, discard the roe and gently run the scallops under cold water to remove any grit. Pat dry with kitchen paper and season with a. Some people like black pudding, some people like haggis. I guess it is the Marmite-Bovril story too. I often serve this dish with scallops, which marries You need to use the mixing blade of a bread mixer and thoroughly mix the black pudding and haggis first.
So that’s going to wrap this up with this special food scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
