Pan Seared Scallops with Crispy Black Pudding and Pea & Mint Puree

 

 

 

 

Bring a small pot of water to the boil, add lots of salt, then add your peas. Allow the peas to cook for 3 minutes, then drain, and cover with cold water. In a blender, add your double cream, parsley, mint, half of your lemon juice, salt and pepper, and your peas (drained). Give this a good blitz until it is a smooth texture, then taste and season further if necessary. (you can pass the puree through a fine sieve if you prefer a smoother texture)

 

Go to your fishmonger and ask for fresh scallops. There is very little needed to do with the scallops, you will see they have an orange roe attached to them, this is full of flavour, but can be removed easily if you don’t want it, simply pull it gently and it will come off. Place a large frying pan on a medium high heat, add your butter and olive oil. Season and place your scallops and your black pudding in the pan. Cook the scallops for roughly 2 minutes on each side, spoon the butter and oil over the scallops as they cook. Allow the black pudding to cook for 2 minutes on each side, and when its nearly done, break it up, and allow it to cook for a further minute to get crispy. Once cooked, remove from the pan.

 

(Per person) Heat your puree in a pan for a minute, spoon some onto a nice plate, next place 3 scallops on top of your puree in a line, then crumble the crispy black pudding over the top, add a squeeze of lemon, and serve. Enjoy!