The new way preparing recipe Scallops With A Black Pudding Crumb Fennel Cucumber Salad Pea Pea Shoots And Apple Pure with 9 ingredients and 3 stages of easy cooking, which is very easy.
Without fail recipe ultimate Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée easy, bouncy, practical.
Good Morning my mother, at this time you can make recipe Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée with 9 ingredients and 3 steps. Below this is how to prepare, please read carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate 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
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Needed : fresh scallops.
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Prepare : black pudding.
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Needed : Cucumber.
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Needed : Fennel.
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Prepare : frozen peas.
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Needed : Pea shoots.
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Needed : Apple sauce.
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Prepare : Lemon.
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Prepare : butter.
If all composition 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 serving with relaxing.
Step by Step Cooking Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée
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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..
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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..
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