WebMethod. Wash the potatoes, chop into 3cm chunks and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes. Meanwhile, pick and finely chop most of the mint leaves … WebAug 2, 2012 · Method 1 Bring the peas to the boil in a saucepan with the vegetable stock. 2 Allow to simmer for 3 minutes. 3 Strain the peas and set aside with a knob of butter. 4 Chop the mint finely and...
seared scallops with pea puree & butter sauce - Lost in …
WebIngredients 8-10 minutes 2 people 110 g fresh scallops 25 g black pudding Cucumber Fennel Handful frozen peas Pea shoots Apple sauce Lemon Knob butter Cooking Instructions See how to cook this recipe Reactions Laura and others reacted Cooksnaps Did you make this recipe? Share a picture of your creation! Share your Cooksnap WebSeared scallops 6 scallops 1 tbsp of olive oil 10g of butter 1/2 lemon salt black pepper Pea purée 20g of shallots, very finely diced 1 tbsp of oil 400g of frozen garden peas 4g of salt … how many hummingbird feeders should you hang
Scallops With Pea and Mint Purée - olivemagazine
WebFeb 24, 2015 · Ladle the balsamic jus over the scallops and then place them on a warm plate. 3. Raise the temperature slightly and add the boiling water if you want more of a jus and boil for a few minutes so the jus reduces and thickens slightly. 4. To plate up (use pre-warmed plates) add the black pudding followed by the scallop and then the black garlic. WebHeat a large frying pan and add the oil, once hot add the black pudding. Cook for 2-3 minutes and then add the scallops. Cook the scallops on each side for 1-2 minutes, depending on the... WebMethod. STEP 1. To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until … how many hummingbirds are there in the world