Scallops with Bury Black Pudding on Pea Puree

Method

1. 1

   Boil the peas for 3 mins in boiling salted water

2. 2

   Drain well, tip into a blender & puree. Then pass through a fine seive, season & add a spalsh of lemon juice

3. 3

   Quickly pan fry the scallops in a little hot oil

4. 4

   Dice the black pudding & pan fry in a little oil

5. 5

   Spoon 3 dollops of pea puree onto a plate, place a scallop on each

6. 6

   Garnish with a scattering of black pudding & a wedge of lemon

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.