11+ Scallops Black Pudding Apple Starter References
Scallops Black Pudding Apple Starter. Serve with pea shoots and a wedge of lemon. Balsamic vinegar juice 1 lemon 1.
Then add the scallops cook until they have achieved a golden colour. Bring a spanish touch to scallops using smoky chorizo and a picada made with hazelnuts, sherry and rustic bread. Web for the apple purée.
Serve With Pea Shoots And A Wedge Of Lemon.
Cut black pudding slices also 1cm thick, pan fry both sides. Heat a large frying pan and add the oil, once hot add the black pudding. Add 2 discs of celeriac and 2 discs of apple to each plate, then add 2 scallops to each plate.
We Are Used To Seeing The Combination Of Scallops And Black Pudding, But Not So Often Crab.
Top with a slice or warm black pudding and then add the scallops. Black pudding is a superfood! Oil 16 scallops, with or without roe 15 g (½oz) unsalted butter 300 g (11oz) black pudding, sliced into 1cm (1/2in) rounds 1 tbsp.
Heat The Oil In A Frying Pan.
Cook them until lightly brown (a minute or two on high heat), then turn them around and cook them for another half a minute to a minute. Scallops with chorizo & hazelnut picada. Web for the black pudding and scallops:
Web A Recipe Sourced From The Clonakilty Food Company, Ireland's Premier Black Pudding Producer.
Drizzle the scallops with the oil and coat well. Divide the pea purée between 2 serving dishes. Balsamic vinegar juice 1 lemon 1.
The Scallops Are Cooked When The Sides Are No Longer Translucent But Opaque And The Top And Bottom Are Seared Until Golden.
Pan fry the apple rings in a little butter until golden, turn over and repeat. Season to taste with salt and pepper. A star rating of 4.7 out of 5.6 ratings.