SIMON'S SCALLOPS, BLACK PUDDING & PEA PUREE скачать в хорошем качестве

SIMON'S SCALLOPS, BLACK PUDDING & PEA PUREE

Scallops, black pudding & Pea Purée INGREDIENTS: 100g Black pudding 150g Frozen Peas 2 Spring Onions (finely chopped) 1 Fresh Mint Leaf (Chopped) 3 Tbsp Double Cream 6 Fresh Scallops (Roe Removed) METHOD: For the pea puree, place the peas and onions in a small pan and cover with 150ml boiling water. Cover and simmer for 4 minutes and then drain well. Add the fresh mint and cream and use a stick blender to puree the mixture until smooth. Season well with salt and pepper. Using a pastry cutter, cut the black pudding into round pieces similar to the size of the scallops. Heat a little oil in a large non-stick frying pan, then add the black pudding and fry for around 4 minutes, turning occasionally until crispy. Remove from the pan and keep warm. Wipe out the pan and brush the scallops with a little oil. Cook in the pan for 2 to 3 minutes on each side until they are pale golden and cooked through. To serve, place a spoon of the pea puree on your plate, and top with a piece of the black pudding, and then place a scallop on top.