Black Pudding with Scallops & Pea Puree Recipe
Scallops, black pudding and peas are three ingredients that really work well together. In this recipe, they are combined with the minimum of fuss to create a stunning starter. Make this for a special occasion or romantic dinner. Serves two as a starter.
- 4 king scallops
- 4 slices of home butchers black pudding
- 200g frozen peas
- 500ml chicken stock
- 1 shallot, roughly chopped
- 1 clove garlic, minced
- A squeeze of lemon juice
- 2 sprigs of mint, leaves removed and roughly chopped
- olive oil
- salt and pepper
- Preheat your oven to 80°C
- In a saucepan, cook 200g frozen peas with the fresh mint in chicken stock until the peas have softened. Drain, reserving a small amount of the chicken stock.
- Add the shallot and garlic to a food processor and blitz until pureed. Add the drained peas and blitz again. You may need to mix in a small amount of the reserved stock to get a smoother, creamier consistency. Taste and adjust seasoning if necessary with salt, pepper and lemon juice. Put the pea puree back into a lidded saucepan over a low heat to keep warm
- Warm 1tsp of olive oil in a pan over a medium heat. Add the black pudding slices and cook for three minutes on either side (keep an eye on it to make sure it doesn't burn). Put the black pudding into your preheated oven to keep warm.
- In a clean pan, warm 1tsp of olive oil over a high heat. When the oil is very hot, add the scallops to the pan, and cook for around 90 seconds on either side. You want the outside of the scallops to develop some colour and a slight crust, without being overcooked in the middle.
- Serve each black pudding slice on a spoonful of pea puree, and top with a scallop, or if you still have the half shells, you can serve in these. Use extra pea puree to garnish the plates