Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Turn cooking mode on
For the Pea Purée:
1.
Cook the peas in boiling water until just tender, then drain. Blitz with mint, garlic, lemon zest and juice, salt, and a splash of water until smooth. Set aside.
For the Crumb:
1.
Melt a knob of butter in a frying pan and cook the black pudding with the garlic until it begins to crisp. Add the breadcrumbs and parsley and cook until everything is golden and crunchy. Set aside.
For the Scallops:
1.
Pat the scallops dry and season with salt. Heat a splash of olive oil in a pan over high heat and add the scallops clockwise, so you know which to turn first. After about 90 seconds, flip them, add a generous knob of butter and baste for another minute or so, until just cooked through.
2.
Pour any remaining butter from the scallop pan into the crumb and toss to coat.
To Serve:
1.
Spoon a small dollop of the pea purée onto each plate (or scallop shell, if you have them), top with scallops, and scatter over the boudin noir crumb. Serve immediately.
For
2
M
I
For the scallops
12
Scallops, hand-dived
Olive oil
Butter
Sea salt
For the pea purée
200
g
Frozen peas
Fresh mint, a few sprigs
1
Garlic clove
1/2
Lemon, zest and juice
Salt
Water, a splash
For the black pudding crumb
50
g
Black pudding, crumbled
50
g
Fresh breadcrumbs
1
Garlic clove, finely chopped
1
handful
Parsley, small, finely chopped
1
knob
Butter
If you're looking for a good place to buy seafood in the UK, head over to https://peskyfish.co.uk which runs daily, online markets Mon-Wed of the freshest seafood you can buy outside of a port-town. The hand-dived scallops I got from a boat called 'the Hollie Rose' in Brixham, are absolutely stunning.
Only visible to you
Made it?
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Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Turn cooking mode on
For the Pea Purée:
1.
Cook the peas in boiling water until just tender, then drain. Blitz with mint, garlic, lemon zest and juice, salt, and a splash of water until smooth. Set aside.
For the Crumb:
1.
Melt a knob of butter in a frying pan and cook the black pudding with the garlic until it begins to crisp. Add the breadcrumbs and parsley and cook until everything is golden and crunchy. Set aside.
For the Scallops:
1.
Pat the scallops dry and season with salt. Heat a splash of olive oil in a pan over high heat and add the scallops clockwise, so you know which to turn first. After about 90 seconds, flip them, add a generous knob of butter and baste for another minute or so, until just cooked through.
2.
Pour any remaining butter from the scallop pan into the crumb and toss to coat.
To Serve:
1.
Spoon a small dollop of the pea purée onto each plate (or scallop shell, if you have them), top with scallops, and scatter over the boudin noir crumb. Serve immediately.
For
2
M
I
For the scallops
12
Scallops, hand-dived
Olive oil
Butter
Sea salt
For the pea purée
200
g
Frozen peas
Fresh mint, a few sprigs
1
Garlic clove
1/2
Lemon, zest and juice
Salt
Water, a splash
For the black pudding crumb
50
g
Black pudding, crumbled
50
g
Fresh breadcrumbs
1
Garlic clove, finely chopped
1
handful
Parsley, small, finely chopped
1
knob
Butter
If you're looking for a good place to buy seafood in the UK, head over to https://peskyfish.co.uk which runs daily, online markets Mon-Wed of the freshest seafood you can buy outside of a port-town. The hand-dived scallops I got from a boat called 'the Hollie Rose' in Brixham, are absolutely stunning.
Only visible to you
Made it?
Cancel
