Hi, I am Elise. 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 a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna 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 foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. 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 bewith this particular 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
- Prepare 25 g black pudding
- Make ready Cucumber
- Get Fennel
- Take Handful frozen peas
- Prepare Pea shoots
- Make ready Apple sauce
- Get Lemon
- Take 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 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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