Sun, 6 September 2020
Chef: Simon Delaney
Ingredients:
100g Black pudding
130g Frozen Peas
2 Spring Onions, chopped
1 Fresh Mint Leaf, chopped
2 Tbsp Double Cream
6 Fresh Scallops (Roe Removed)
Method:
1. For the pea puree, place the peas and onions in a small pan and cover with 150ml boiling water. Cover and simmer for 4 minutes and then drain well.
2. Add the fresh mint and cream and use a stick blender to puree the mixture until smooth. Season well with salt and pepper.
3. Using a pastry cutter, cut the black pudding into round pieces similar to the size of the scallops.
4. Heat a little oil in a large non-stick frying pan, then add the black pudding and fry for around 4 minutes, turning occasionally until crispy. Remove from the pan and keep warm.
5. Wipe out the pan and brush the scallops with a little oil. Cook in the pan for 2 to 3 minutes on each side until they are pale golden and cooked through.
6. To serve, place a spoon of the pea puree on your plate, and top with a piece of the black pudding, and then place a scallop on top.
