How to Cook Scrummy Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée

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Before you jump to Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.

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We hope you got benefit from reading it, now let's go back to scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. To cook scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée you only need 9 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:

1. Get of fresh scallops.
2. Use of black pudding.
3. Prepare of Cucumber.
4. Get of Fennel.
5. Use of frozen peas.
6. Use of Pea shoots.
7. You need of Apple sauce.
8. Prepare of Lemon.
9. Get of butter.

Steps to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:

1. 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..
2. 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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