- 6 Queen Scallops
- 250g Black pudding
- 150g Garden peas
- 50g Broad beans
- 6 strips of pre sliced Pancetta
- 1 Apple
- 1 small punnet of pea shoots
- Salt
- Olive oil
Queen Scallops and Black Pudding
Queen Scallops and Black Pudding
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Queen Scallops and Black Pudding recipe a try yourself? Garnished with a pea and broad bean salad topped with pancetta crisps. Lovely, fresh starter cooked by Gary Hind during the 2012 Lancashire Heat of the North West Young Chef of the Year competition.
Ingredients
Method
Black pudding
1. Break down the black pudding until it’s a crumble
2. Peel and core the apple and dice and mix the apple and black pudding up in a mixing bowl
3. Take some cling film and roll up the black pudding mix in to a sausage shape around an inch and a half in diameter.
4. Leave in the fridge for 1 hour to set
5. To cook simply slice and pop in the oven for 6-7 minutes.
Pancetta crisps
1. Pre heat an oven to 180 degrees
2. Ready a baking try lined with baking parchment
3. Take 6 slices of pre sliced pancetta and lay flat on baking parchment
4. Cook in the oven for 15-20 minutes then leave to cool
To Garnish
1. Blanch peas in seasoned boiling water for 1 minute then remove in to some ice water and cool and strain
2. Take the broad bean out of the bean pods and blanch in the same water as the peas. Again cool in ice water
3. To make a pea puree take blanched garden peas and a splash of white wine and cream blitz in a food processor until a smooth consistency. Season to taste
4. Wash pea shoots and season with a pinch of salt
Scallops
1. First remove the coral (roe) from the scallops
2. Season the scallops with salt and pan fry each side for 60 seconds until coloured
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