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scallops with pea puree served on black pudding with crispy bacon
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5 from 36 votes

Scallops and Black Pudding with Pea Puree

If you're looking for a delicious and impressive starter recipe, look no further than this scallops and black pudding dish.
It's simple to prepare, and the end result is sure to wow your guests! We show you how to fry black pudding and king scallops perfectly seared until golden brown, as well as how to plate them up with a beautiful pea puree, crispy bacon and pea shoots.
Make this amazing seafood appetizer dish today!
Prep Time15 minutes
Active Time20 minutes
Total Time35 minutes
Course: Appetizer, Starter
Cuisine: English, European
Keyword: black pudding and scallops, black pudding scallops and pea puree, black pudding starter, pea puree with scallops, scallop appetizer, scallop starter, scallops black pudding pea puree, scallops with pea puree, scallops with pea puree and black pudding, seafood starter, shellfish starter
Yield: 4 People
Calories: 249kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • Olive Oil
  • 4 Slices Bacon
  • 4 Slices Black Pudding
  • 4 King Scallops
  • Salt and Pepper
  • 1 Lemon cut into wedges
  • Pea Shoots Alternative - watercress or baby spinach

Optional - Pea Puree Recipe

  • 300 grams Frozen Peas
  • Mint Jelly Optional
  • 1 tablespoon Butter

Instructions

  • Make pea puree - click through to our recipe.
    Using 300 grams Frozen Peas, 1 tbsp Butter and Mint Jelly (optional)
    Reserve some peas before pureeing to use for decorating the plate!
    Cut 1 Lemon into wedges.
    Blending pea puree in a glass bowl with an electric blender
  • Dice 4 Slices Bacon and fry them in a dash of olive oil over medium-high heat until crispy, about 8 minutes.
    Crispy chopped bacon fried in a pan
  • At the same time in another frying pan, add a splash of Olive Oil to cook the 4 Slices Black Pudding for 3 minutes on each side. Remove from pan. Cover the cooked black pudding and bacon with foil to keep warm.
    Four pieces of black pudding in a frying pan
  • Clean the 4 King Scallops in cold water, remove them from the shell and detach the orange side muscle by gently pulling with your fingers (Discard the muscle or use it to create a seafood stock)
    Removing the muscle away from the scallops by hands
  • Season the fresh scallops with Salt and Pepper.
    Salt and Pepper
    Four scallops seasoned with salt and pepper on a pink plate
  • Add another splash of Olive Oil (if needed) to the same pan where the bacon was cooked and sear the scallops for 2 ½ minutes on each side.
    Add a small squeeze of juice from the wedge of a lemon, halfway through cooking.
    4 King Scallops, 1 Lemon
    Squeezing lemon juice over four scallops cooking in a pan
  • Use the pea puree with a spoon to create a teardrop-shaped base on each serving plate, then place the black pudding on top.
    Decorating a plate with a smooth pea puree using a spoon to make a teardrop shape.
  • Add the scallop on top of the black pudding then decorate the plate with the peas, crispy bacon, Pea Shoots and season with salt and pepper.
    Serve
    Pea Shoots, Salt and Pepper
    Scallop starter of seared scallops black pudding and pea puree served with crispy bacon

Video

Nutrition

Calories: 249kcal | Carbohydrates: 25g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 87mg | Potassium: 252mg | Fiber: 5g | Sugar: 5g | Vitamin A: 689IU | Vitamin C: 48mg | Calcium: 28mg | Iron: 8mg