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Pan Fried Scallops on Black Pudding with Pea & Mint Purée

Ready in 25 mins

Recipe by Graham 

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.

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'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.