How to make pea puree. Add the butter to a saucepan and melt over a medium heat. Add the shallot to the pan and saute gently for 5 minutes to soften, but not colour. Add the vegetable stock and bring to the boil before adding the peas. Lower the heat and simmer the peas for 3-4 minutes until soft.. Place a non-stick frying pan on a medium-high heat. Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind. Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden.
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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.. The "nutty" black pudding provided a perfect contrast to the creamy scallops, while the pea puree added just the right amount of sweetness - as well as a splash of colour - and the bacon provided a touch of crispy saltiness. Delicious. 2 cups frozen peas 6 large scallops without roe 1 Tbs vegetable or olive oil 3 slices bacon, rind.
