Fresh, Serving Recipe Scallops With A Black Pudding Crumb Fennel Cucumber Salad Pea Pea Shoots And Apple Pure Yummy

By Phillip Porter | September 21, 2021

Without fail cooking ultimate Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée easy, bouncy, practical.

Good Morning my mother, now you get make recipe Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée with 9 ingredients and 3 steps. Next this is how to cook, please observe carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 3 stages of easy cooking Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée.

Ingredients for Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée #

  1. Needed : fresh scallops.

  2. Needed : black pudding.

  3. Needed : Cucumber.

  4. Needed : Fennel.

  5. Needed : frozen peas.

  6. Needed : Pea shoots.

  7. Needed : Apple sauce.

  8. Prepare : Lemon.

  9. Needed : butter.

If all main ingredients Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Process Cooking Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée #

  1. Roughly chop the black pudding and add to a hot dry pan, gently breaking it up as you go. Heat a medium size frying pan with a little drop of olive oil. When the pan is hot place your scallops gently in, seasoning with a little sea salt. Cook for about 2-3 mins (Don’t shake or move them.) then gently turn them over and add the butter and a squeeze of lemon juice, baste until they are sealed beautifully and opaque in colour and cooked..

  2. Slide your scallops out of the pan onto kitchen paper to drain. Then you can assemble the salad. Cut the fennel bulb in half and slice thinly and CAREFULLY with a mandolin, the same with the cucumber. The peas takes a minute or two to cook then you can assemble the dish. Another squeeze of lemon at the end, apple purée and you are ready to go..

  3. .

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