🐚 Scallops, Pea Purée, Black Pudding & Crevette

A luxurious surf-and-turf starter bursting with flavour and elegant presentation

🧾 Ingredients (Serves 2)

For the scallops & crevettes:

• 4 large king scallops, cleaned, coral removed
• 2 cooked crevettes (or raw king prawns, deveined)
• 1 tbsp butter
• Splash of olive oil
• Salt & pepper
• Optional: pinch of smoked paprika or lemon zest

For the pea purée:

• 200g frozen garden peas
• 1 tbsp crème fraîche or butter
• Small bunch fresh mint (optional)
• Salt to taste
• Squeeze of lemon juice

For the black pudding:

• 2 thick slices of quality black pudding
• Small knob of butter or oil for frying

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🍳 Method

1. Make the pea purée

• Boil peas for 2–3 mins until just tender.
• Drain and blitz in a blender with crème fraîche or butter, a little lemon juice, salt, and mint (if using) until smooth.
• Pass through a sieve for an extra-silky texture (optional). Keep warm.

2. Cook the black pudding

• Pan-fry slices in butter or oil over medium heat until crispy on the outside (about 2–3 mins each side).
• Keep warm or cut into neat discs for presentation.

3. Sear the scallops & crevettes

• Pat scallops dry and season lightly.
• Heat butter and a little oil in a hot pan.
• Sear scallops for 1.5–2 minutes each side until golden and just cooked through.
• In the same pan, quickly flash-fry the crevettes for 1–2 mins (if already cooked, just warm them through with a little butter and lemon zest).

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🍽️ To Plate

• Smear or dollop a generous spoonful of warm pea purée on each plate.
• Add the crispy black pudding and top with a scallop.
• Place a crevette elegantly alongside or perched on top.
• Garnish with micro herbs, pea shoots, or a drizzle of lemon oil.