Pan-Fried Scallops with Black Pudding & Warm Fennel Salad
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| Serves | 2 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 1 Small fennel bulb, finely sliced (greenery set aside for garnish)
- 2 tablespoons olive oil
- 100g black pudding, cut into slices
- 8 to 10 fresh scallops & corals, with muscle removed
- 25g butter
- 1 lemon, zest and juice of
- salt and black pepper
- frisée lettuce (to serve)
- caper berries (for garnish)
- 2 tablespoons vinaigrette
Note
A romantic appetiser for two, perfect for Valentine's day or another special occasion.
Directions
| Step 1 | Pre-heat the oven to 200C/400F. Place the sliced fennel bulb into an oven-proof dish and add the olive oil, stir well and roast the fennel for 20 minutes or until it is just slightly softened. Add the lemon juice, salt and pepper to taste and set aside to serve warm later. |
| Step 2 | Add half the butter to a pan and fry the black pudding slices for 2 to 3 minutes in each side, set aside and keep them warm. Wipe the pan out with a paper towel and add the rest of the butter, add the fresh scallops and corals to the pan once the butter is hot and frothy and fry for 2 to 3 minutes on both sides, or until just opaque. |
| Step 3 | Arrange the frisée lettuce leaves on a plate along with a scallop shell if you have one. Spoon the warm fennel salad (and lemony and olive oil juices) to one side of the scallop shell as well as adding a spoon of the fennel salad to the shell, before adding the black pudding slices and arranging the scallops and corals on top of the black pudding. |
| Step 4 | Scatter the lemon zest and fennel greenery over the black pudding and scallops, and garnish the fennel salad with the caper berries. Finally dress the salad leaves with the vinaigrette and serve it with warm bread rolls or slices of rye bread. |
