25 mins
Pan Fried Scallops on Black Pudding with Pea & Mint Purée
Recipe by Graham
Pan Fried Scallops on Black Pudding with Pea & Mint Purée is an ideal starter course or could be made into a main dish with the addition of a few chunky chips! Pan Fried Scallops on Black Pudding with Pea & Mint Purée is quick, delicious and simple!
Pan Fried Salmon with Spaghettini Pesto 
Pan-Fried Cod with Minted Peas, Broad Beans and Pancetta Ingredients for Pan Fried Scallops on Black Pudding with Pea & Mint Purée
Currently displaying quantities in US Imperial Measurements
How to Cook Pan Fried Scallops on Black Pudding with Pea & Mint Purée
- Peel and chop the shallot and fry gently in the butter in a large frying pan (skillet) for several minutes to soften. Set the pan aside for reuse without washing. Drain the peas and place them in a food processor. Add the cooked shallots, cream and mint leaves and whizz into a smooth purée. Set aside
- If your black pudding is not already sliced, cut it into slices about ½" (1cm) thick. Reheat the same frying pan that you used to cook the shallots, and bring it to the point where the residual fat begins to smoke. Add the black pudding slices and, after one minute turn them over and cook the other side. Remove the black pudding pudding and drain on absorbent kitchen paper.
- Reduce the heat to medium, place the scallops in the pan and cook on each side until they attain a good golden colour (about 1 minutes each side).
- On each plate, place a three scallops on top of two slices of black pudding and spoon the purée around the sides.
GRAHAM'S HOT TIP:
Don't be tempted to move the scallops around in the pan. When they have a bit of colour turn them with tongs or your fingers. This way, they will be properly cooked and their appearance will be greatly enhanced.
Reviews of Pan Fried Scallops on Black Pudding with Pea & Mint Purée
| December 03 2014 Made this for an anniversary, but this is an easy and elegant meal for any special dinner. The pea puree can be made in advance and rewarmed, so you simply have to cook the black pudding and sear the scallops right before serving. Phenomenal... delicious... elegant... eye pleasing. Lyse (3 reviews) |
August 10 2014 My first review ever, after years of online recipe collections! The recipe deserves the recognition. I prepared the recipe virtually to the letter, and it was flawless. The pea puree was gorgeous, with a sweetness that enhanced the fresh scallops and the smoky black pudding added another layer of flavor. I found it quite simple to prepare, largely ahead of dinner. I will use this recipe for small dinner parties with confidence! callie (1 review) |
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Any firm white fish will do for this simple recipe although cod, hake or plaice are probably the best choice. The mustard adds a delicate flavour.
This is a great starter course and needs to be made the day before (which allows you plenty of time to focus on preparing the rest of your meal).
