Seared Scallops with Black Pudding and Pea & Mint Puree

 Prep Time: 5mins
Cook Time: 5mins
Ready in: 10

Fresh peas and mint are a match made in heaven. Pea and mint soup is perfect to serve as a starter for a dinner party or as an amuse-bouche if you want to be really posh.

Ingredients

  • For the Scallops

  • 4 fresh scallops

  • 50g butter

  • 30ml extra virgin olive oil

  • Salt & pepper, to season

  •  

  • For the Pea & Mint Purée

  • 50ml vegetable stock

  • 50g butter

  • ½ shallot, finely chopped

  • 1 garlic cloves, peeled and chopped

  • 200g frozen peas

  • 2 tsp of fresh mint (at least 3 leaves), finely chopped

  • salt and freshly cracked black pepper

  • pinch of sugar

  • To Serve

  • baby leaf salad leaves

  • a sprig of mint

  • 4 slices of Black Pudding, cooked and kept warm (70 degrees c is sufficient)

Method

  1. In a medium-sized saucepan, melt the butter over a gentle heat and add the shallot and garlic. Season with salt and pepper and sauté until the shallot become translucent but do not brown. Add the peas and pour over the stock. Bring to the boil and then reduce the heat to a simmer for 10 minutes. Add the fresh mint and liquidise in a food processor or using a hand blender. Taste, and check the seasoning. A pinch of sugar enhances the flavour too. This can be served warm or cold.

  2. In the meantime, rinse the scallops in cold water. Be careful not to remove the coral. Dry well on absorbent kitchen roll. Season with salt, pepper and the olive oil. Melt the butter in a heavy based frying pan. Do not burn the butter. Cook the scallops for 1 ½ (small) to 2 (large) minutes on each side or until golden brown. Remove from the heat and keep warm (70 degrees c). Retain the butter and liquid, as this will be used as the dressing.

  3. Prepare 2 dinner plates. Using a pastry brush, brush a 2 inch width of the pea & mint puree down the centre of the plate from top to bottom. Assemble the salad leaves in the centre, heaped and stacked neatly. Place 2 scallops and 1 piece of the black pudding on the leaves. Garnish with 1 tblsp of the retained butter sauce and garnish with a sprig of mint.

  4. Serve Immediately

  5. Chef’s note: It is important not to overcook the peas, or you will lose the vibrant green colour. Also, add the mint just before you liquidise the soup. If the 10 fresh mint leaves is not enough, just add more. I keep the coral intact with the scallops, as it improved the flavour and more importantly, the presentation.

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