Scallops Black Pudding And Pea Puree. Sweat the shallots in the pan until soft but not brown. Then pass through a fine seive, season & add a spalsh of lemon juice.
Serves two as a starter. Quickly pan fry the scallops in a little hot oil. In this recipe, they are combined with the minimum of fuss to create a stunning starter.
Sweat The Shallots In The Pan Until Soft But Not Brown.
Wash the potatoes, chop into 3cm chunks and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes. Cover and simmer for 4 minutes and then drain well. Then pass through a fine seive, season & add a spalsh of lemon juice.
Drain Off The Milk Into A Jug And Pour The Peas Into A Blender.
This means that you get the crisp black pudding, perfectly seared scallops and a creamy and minty purée in each bite. Blitz for 2 minutes until ultra smooth adding enough of the milk to make a thickish purée. Place the peas and onions in a small pan and cover with 150ml boiling water.
Drain Well, Tip Into A Blender & Puree.
Roughly chop the clonakilty blackpudding. 50g butter ½ shallot finely chopped 1 garlic clove peeled and chopped salt and freshly cracked black pepper 200g frozen peas 20ml vegetable stock 2 tsp finely chopped fresh mint (at least 6 leaves) pinch of sugar for the scallops: Heat a non stick pan over a medium flame.
20 G Pea Shoots, Salt And Pepper.
Serves two as a starter. Web scallops, black pudding and peas are three ingredients that really work well together. With minimal preparation and less than 10 minutes cooking time, there's no reason not to try it.
Pour The Pea Mixture Into A Blender.
Web ingredients for the pea and mint purée: Add the peas, milk and salt and simmer for 8/10 minutes. After blending, cool as quickly as possible as the colour will begin to fade fairly quickly.
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