Scallops with Black Pudding and Pea Purée

How to Make Scallops with Black Pudding and Pea Purée at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 8 large scallops
• 4 slices black pudding
• 1 cup peas
• 2 tablespoons heavy cream
• 3 tablespoons butter
• 1 whole lemon
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh mint

Instructions

1. 1

   Start by preparing the pea purée. In a small pot, bring water to a boil and add the peas. Cook for 3-4 minutes until tender.

2. 2

   Drain the peas and transfer them to a blender. Add 1 tablespoon of butter, heavy cream, salt, and pepper. Blend until smooth. If necessary, add a little water to reach desired consistency.

3. 3

   Set the pea purée aside and keep warm. In a skillet over medium heat, add 1 tablespoon of olive oil.

4. 4

   Once the oil is hot, add the black pudding slices. Cook for 2-3 minutes on each side until crispy. Remove from the skillet and set aside.

5. 5

   In the same skillet, add the remaining 2 tablespoons of butter. Increase the heat to high.

6. 6

   Season the scallops with salt and pepper. Once the butter is foaming, add the scallops to the skillet. Sear for 2-3 minutes on each side until golden brown and cooked through.

7. 7

   Remove the scallops from the skillet and squeeze fresh lemon juice over them.

8. 8

   To serve, place a generous spoonful of pea purée on each plate, top with crispy black pudding, and arrange the scallops on top. Garnish with chopped fresh mint.