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Before you jump to Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are today being given more attention than ever before and there are good reasons for doing this. Poor diet is a leading factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. No matter where you look, people are encouraging you to live a more healthy way of life but but then, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. Most likely, most people assume that it takes a great deal of work to eat healthily and that they will have to drastically alter their way of life. Contrary to that information, individuals can modify their eating habits for the better by implementing a couple of simple changes.
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Obviously, it’s not at all difficult to start integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. To cook scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée you need 9 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Provide fresh scallops
- Take black pudding
- Provide Cucumber
- You need Fennel
- Get frozen peas
- Get Pea shoots
- Take Apple sauce
- Take Lemon
- Provide butter
Instructions to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Roughly chop the black pudding and add to a hot dry pan, gently breaking it up as you go. Heat a medium size frying pan with a little drop of olive oil. When the pan is hot place your scallops gently in, seasoning with a little sea salt. Cook for about 2-3 mins (Don’t shake or move them.) then gently turn them over and add the butter and a squeeze of lemon juice, baste until they are sealed beautifully and opaque in colour and cooked.
- Slide your scallops out of the pan onto kitchen paper to drain. Then you can assemble the salad. Cut the fennel bulb in half and slice thinly and CAREFULLY with a mandolin, the same with the cucumber. The peas takes a minute or two to cook then you can assemble the dish. Another squeeze of lemon at the end, apple purée and you are ready to go.
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