Method. Pea Puree – Over a medium heat melt the butter add the shallots and garlic and sweat for five minutes. Throw in the mint, peas and the chicken stock and bring to a simmer and cook for 5 mins. Add the parmesan cheese. Blend the pea mixture in a liquidiser until smooth. Season to taste and set aside and keep warm.. Add the mint, peas and stock. Bring to the boil and simmer for 5 minutes. 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.
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Add a small squeeze of juice from the wedge of lemon, halfway through cooking. 4 King Scallops, 1 Lemon. Use the pea puree with a spoon to create a teardrop-shaped base, then place the black pudding on top. Add scallop then decorate the plate with the peas, crispy bacon, pea shoots and season with salt and pepper. 20 g Pea Shoots, Salt and Pepper.. Next, cut the shallots into thin rings and dust with flour, in a small pan with a little oil shallow fry until crisp and put to one side. Then, pop the black pudding into a moderate oven around 170°C. Lastly, it is time to cook the scallops; place a pan onto the heat and, once hot, add a little oil. Place the scallops into the pan in a.