Hello, I am Jane. Today, I’m gonna show you how to make 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 simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look 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 favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Scallops With A Black Pudding Cb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have 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 that.
The ingredients needed to make Scallops With A Black Pudding Cb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Make ready 110 g fresh scallops
- Get 25 g black pudding
- Get Cucumber
- Get Fennel
- Get Handful frozen peas
- Take Pea shoots
- Prepare Apple sauce
- Prepare Lemon
- Prepare Knob butter
Instructions 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 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.
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