Fried Scallops with Black Pudding
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Saturated Fat0.8 g
Polyunsaturated Fat0.1 g
Fried scallops with black pudding. Pan-fried sea scallops served with black pudding on the bead of puréed peas.
- 1/2 cup petit pois
- freshly squeezed lemon juice(use 1/2 lemon)
- 12 slices of black pudding
- 2-3 tablespoons olive oil
- 12 scallops,shelled and roe removed
- 1 oz (30 g) butter
- 1 tablespoon chopped parsley
- salt and freshly ground black pepper
In a large heavy sauce pan, combine peas, lemon juice, and a splash of water. Cover with a lid and gently bring to the boil. Cook until tender then remove from the heat.
Purée cooked peas in the pan with a hand-held blender. Set aside.
Preheat a large, nonstick frying pan over medium heat. When it is hot, add the black pudding and cook for 2-3 minutes.
Turn the slices over and cook for a further 2-3 minutes. Remove cooked black pudding from the pan and set aside on a warmed plate.
Using the same pan, pour 1 tablespoon of olive oil and add the scallops, flat side down. Cook over high-heat for 1-2 minutes until the edges of the scallops start to turn golden brown. Turn the scallops over, add butter and allow it to melt. Remove cooked scallops from the heat and continue basting with melted butter for a further 1-2 minutes.
Season with salt and freshly ground black pepper, to taste. Spoon a dollop of peas purées on to each plate. Then add fried scallops with black pudding. Sprinkle with chopped parsley and drizzle with remaining olive oil.