Pan Seared Scallops and Black Pudding
These Pan Seared Scallops and Black Pudding make a quick and easy starter that's perfect for elegant entertaining. The creamy pea purée perfectly compliments the crispy balck pudding and sweetness of the scallops.
Equipment
- Saucepan
- blender or stick blender (or use a sieve)
- Frying pan or skillet
- kitchen paper or clean tea towel
Ingredients
- 6 scallops cleaned
- 2 slices black pudding
- 150 g peas
- 1 sprig mint
- 2 tablespoon crème fraiche
- ½ teaspoon butter
- 1 teaspoon oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Put the scallops on 2 pieces of kitchen towel and cover with 2 more pieces, to soak up the excess moisture.
- Heat a small saucepan of water to the boil and add the peas.
- Bring the water back up to a boil and simmer the peas for 2 minutes.
- Drain and transfer to a blender with the crème fraiche and mint.
- Blend until smooth and season to taste.
- Return the purée to the saucepan and cover to keep it warm.
- Put the oil in the frying pan over a medium heat.
- Add the black pudding slices and cook for about 1 minute each side.
- Remove from the pan and keep warm.
- Next, add the butter to the pan over a medium to high heat.
- Season the scallops on both sides.
- Add the scallops and cook for 1 - 2 minutes, until they are golden. Turn the scallops over and cook for a further 1 - 2 minutes.
- Divide the pea purée between 2 serving dishes.
- Top with a slice or warm black pudding and then add the scallops.
- Serve.
Nutrition
Calories: 117kcalCarbohydrates: 11gProtein: 9gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 12mgSodium: 845mgPotassium: 246mgFiber: 3gSugar: 1gVitamin A: 7152IUVitamin C: 9mgCalcium: 27mgIron: 1mg
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