🐚 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
🍳 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).
🍽️ 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.
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