The husband and I have recently been on the hunt for a fishmonger near us, but unfortunately have had no real luck so far, the closest we can find are the birmingham Indoor Markets which are fantastic, but a bit far to go every time we want fish. We’ve not been too impressed with the supermarket fish counters in the supermarkets near us, often we’ve not been able to find what we’ve been looking for, even if its not that obscure. Having said that, the best of the bunch near us is certainly Morrisons. They have the largest selection and in our opinion it has seemed the freshest. The last time we went we were looking for red mullet and sea bream as well as some King Scallops and they had all three so we were happy! The King Scallops were for this recipe, my love of scallops is not a secret….see here, so I like to cook them when I can. There not a cheap ingredient so this doesn’t happen that often! Lee had his input with this dish too as he loves back pudding, so we combined the two in this dish, a classical combination.
Serves 2 as a starter
- 6 King Scallops, cleaned and roes removed
- 1 mug fresh or frozen peas
- 1/2 teaspoon fresh mint
- 10g butter
- 2 small handfuls of rocket
- salt and pepper to season
- 4x 5mm slices of back pudding, skin removed
- Firstly prepare the puree. Bring the peas to the boil in a pan of water then drain. Put the peas in a blender with the butter and mint. Blend until super smooth then add salt and pepper to taste. Keep aside in a small pan and then it can be reheated.
- Cut in half each slice of black pudding and then in a frying pan, add a few drops oil and when hot fry off the back pudding, for about 2minutes on each side
- When the black pudding is done, remove and dry off on kitchen paper. In the same pan cook the scallops, cooking for about a minute and a half on each side, depending on the thickness of the scallops
- Arrange the scallops and black pudding on the plate with a small handful rocket, and a swipe of the reheated pea puree.
Happy eating 🙂