Hi, I am Laura. 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 skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. 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 foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. 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 wonderful.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Get 110 g fresh scallops
- Get 25 g black pudding
- Take Cucumber
- Take Fennel
- Make ready Handful frozen peas
- Take Pea shoots
- Take Apple sauce
- Prepare Lemon
- Make ready 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.
So that is going to wrap it up with this distinctive dish scallops with a black pudding cb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
