Seared Scallops with Pea Purée and Black Pudding

By June 15, 2017June 29th, 2020Seafood
Seared Scallops with Pea Purée and Black Pudding

What a treat these delightful scallops are. Enjoy


  • 50g frozen baby peas
  • 1 teaspoon finely chopped eschallot
  • ½ tablespoon butter
  • 1 clove garlic, minced
  • 4-5 mint leaves
  • 20 ml water
  • ½ teaspoon Vegeta
  • ½ tablespoon parmesan cheese
  • Salt and Pepper
  • 3 round slices of black pudding
  • 20g finely chopped bacon
  • 3 scallops
  • 1 tablespoon oil
  • Drizzle of chilli oil


  • Melt butter in a small saucepan over medium heat
  • Add eschallot and garlic and cook for 2-3 minutes
  • Mix Vegeta with water to make stock
  • Add the mint, peas and stock. Bring to the boil and simmer for 5 minutes
  • Remove from heat and add parmesan cheese
  • Blend the pea mixture until smooth and season to taste
  • Meanwhile, heat a little oil in frypan, add black pudding and cook for 1-2 minutes on each side till golden and crisp. Remove from pan and set aside
  • Rub a little oil over the scallops and add to same pan. Sear the scallops in the pan and cook for 1-2 minutes each side depending on size
  • Arrange 3 seperate spoonfuls of the pea puree on a serving plate. Top with a black pudding piece and place the scallop on top of black pudding. Drizzle chilli oil on each scallop and sprinkle with bacon crisps as a garnish

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