Some people are so afraid of cooking scallops and I just don’t understand why! They are not going to jump out of the pan and gnaw at your face; trust me, I know. They only take 2 minutes in a frying pan and really make a starter so full of class but simple at the same time.
This dish is so colourful! And I am now a huge pea purée devotee. I had never made it before and when I was whipping up my version I decided to throw in some parmesan cheese and wow… how awesome. I am so making this for my 5 month old Goddaughter when she is old enough to manage it. I literally could not stop eating it and it actually stood out more than the scallops on the dish.
You go little peas! Take on those scallops.
The black pudding also makes the dish a little more bulky so be prepared; if it’s a starter, be sure to have a break before you have your mains. It is very rich and filling, but so goddamn satisfying.
Prep and cooking time: 25 minutes
Music I listened to:
“The Adjustment Bureau” soundtrack by Thomas Newman
Wine I drank: Chardonnay
- 150g/5oz petit pois (frozen is fine)
- 1 shallot, finely chopped
- Large knob of butter
- 1 clove of garlic, finely chopped
- 10 mint leaves
- 50ml chicken stock
- 1 tbsp grated parmesan cheese
- Salt and pepper
- 6 large slices of good black pudding
- 65g/2oz pancetta
- 6 large scallops, cleaned and row removed
- 1-2 tbsp olive oil
- Squeeze of lemon juice
- Drizzle of white truffle oil
Ok so let’s start with the yummy pea purée…
In a small pot over a medium heat, melt the butter. Now 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 five minutes. Add the parmesan cheese. Blend the pea mixture in a liquidiser until smooth. Season to taste and set aside and keep warm. Easy peasy! (Sorry…)
Now grab your black pudding slices. Heat the pan to a low-medium heat and fry the pudding on both sides until cooked. Try not to burn it. You just want it slightly crispy on the outside. Should be about 5 minutes each side. Set aside and keep warm.
It’s now the pancetta’s turn to face the wrath of the frying pan. Wipe the pan clean and fry the pancetta over a medium heat until nice and crispy. Not burnt…Crispy! That’s it. Don’t clean the pan as you’ll want to fry the scallops in the oil fat the pancetta omitted. Set aside.
Now onto the big guns; grab your scallops. Season both sides with salt and pepper. Heat 1-2 tablespoons of olive in over a medium heat in your frying pan. The amount will depend on how much oil the fried pancetta let out on the pan. Once the pan is heated, place the scallops on it.
After about 1 minute turn them over and cook for another minute. They should be golden in colour. As they are cooking, squeeze a bit of lemon juice over them.
Now get your plates and spoon 3 little blobs of the pea purée on it. Add a slice of black pudding on each and then a scallop. Sprinkle the pancetta over the little rounds and dash a little white truffle oil over them.