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Pan Fried Scallops on Black Pudding with Pea & Mint Purée Recipe

Pan Fried Scallops on Black Pudding with Pea & Mint Purée

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Unusual Recipe
Graham

Recipe by  

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!

      Preparation Time: 10 Minutes

      Cooking Time: 15 Minutes

A Top Choice Recipe for Simplicity

Ingredients for Pan Fried Scallops on Black Pudding with Pea & Mint Purée

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1
shallot
1 tablespoon
butter
10 oz can
marrowfat processed peas
1 tablespoon
double cream or crême fraîche
8 leaves
fresh mint
8 slices
black pudding
12 large
scallops

 

How to Cook Pan Fried Scallops on Black Pudding with Pea & Mint Purée

  1. 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
  2. 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.
  3. 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).
  4. On each plate, place a three scallops on top of two slices of black pudding and spoon the purée around the sides.

 
Graham 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.
 
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Reviews of Pan Fried Scallops on Black Pudding with Pea & Mint Purée

Rating 5 out of 5 - Many cooks will make this recipe again 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.
(3 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again 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!
(1 review)
 

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