Back
Seared Scallops, Black Pudding, Green Peas, Fish Jus
Recipe by Rhys Badcock
- Steps
- Ingredients
Steps
- For the pea puree, blanch peas in boiling salted water for 4 minutes until tender. Drain, reserving about 200g peas for garnish. While hot, puree remaining peas in a blender with salt and diced butter until smooth, adding a little water if necessary. Season to taste, set aside and keep warm.
- Heat oil in a large frying pan over high heat. Season scallops with salt just prior to cooking. Sear scallops for about 1 minute until deep golden on one side. Add butter and shake pan to coat scallops. Allow butter to foam and roll scallops around to evenly cook them. Finish with lemon juice and remove from pan and keep warm. The scallops should be just cooked.
- Deglaze pan with fish stock and reduce to a sauce-consistency.
- Heat butter in a frying pan over medium-high heat until foaming. Cook black pudding until crisp and cooked through.
- To assemble, spoon pea puree onto each plate, top with pieces of black pudding and scallop with the golden side facing up. Drizzle with reduced fish jus and garnish with salmon roe and peas.
