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Seared Scallops, Pea & Mint Puree, Black Pudding and Apple Salad

Fri, 1 December 2017

Seared Scallops, Pea & Mint Puree, Black Pudding and Apple Salad





200g frozen peas

1 small shallot diced finely

100ml chicken stock

50 g butter

8 mint leaves chopped finely

50 ml fresh cream

1 tsp sugar

1/2 a sweet green apple peeled and chopped into small cubes

8 pieces of black pudding cut into rings of about 2 cm

1 tbs white wine vinegar

Juice of quarter lemon

1teaspoon of sugar

A little parsley chopped finely

8 Fresh scallops

30ml rapeseed oil

60g butter




1.In a small saucepan fry the shallot gently in the butter. Cook the shallot until it becomes translucent with no colour. Add the peas and cover with your stock. Now season with salt pepper and your sugar. Bring to the boil and then simmer for 8 minutes. Blend all ingredients with a hand blender and add your finely chopped mint. Set aside and keep warm.


2.Fry or oven bake the black pudding rings until they are cooked through and set a side covered with tin foil to keep warm until you are serving the dish.


3.Combine the lemon juice and white wine vinegar in a little bowl with some salt sugar and pepper and whisk lightly until all ingredients are dissolved together. Now add 40 ml of oil whisking gently so you end up with a nice dressing. Add the diced apples and some chopped parsley to this.


4.Get a good non-stick frying pan very hot and add a little rapeseed oil. Season your scallops with salt and place them in the pan. The scallops should sizzle as soon as they hit the pan. Fry them for 2 min on one side and then turn over.  Now add the butter and fry for about 90 seconds on the other side. The scallops should have a nice brown colour on them.


5.Serve on a warm plate. Place the warm black pudding on the bottom followed by your scallop. Put a nice spoon of pea puree in the middle of the plate. Dress all the scallops with your apple dressing to finish. Serve with a nice dry white wine.





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