Hi, I am Laura. Today, I will show you a way to prepare scallops with a black pudding cb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Scallops With A Black Pudding Cb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée Recipe
Scallops With A Black Pudding Cb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Scallops With A Black Pudding Cb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook scallops with a black pudding cb, fennel & cucumber salad, pea & pea shoots and apple purée using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Scallops With A Black Pudding Cb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Get 110 g fresh scallops
- Take 25 g black pudding
- Make ready Cucumber
- Prepare Fennel
- Prepare Handful frozen peas
- Prepare Pea shoots
- Make ready Apple sauce
- Make ready Lemon
- Get Knob butter
Steps to make Scallops With A Black Pudding Cb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Roughly chop the black pudding and add to a sausage 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 sausage 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.
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