King Scallops, Black Pudding, Minted Pea Puree & Crispy Pancetta

King Scallops, Black Pudding, Minted Pea Purée and Crispy Pancetta


3 King Scallops ( Removed from there shells , trimmed of coral )
3 Slices of Black Pudding ( Good Quality)
Juice of 1/2 lemon
3 tbsp of lemon scented Wicklow Rapeseed Oil
1 Garlic Clove Crushed
50g Butter
100g Thin Sliced Smoked Pancetta
Micro cress to garnish

Mint Pea Puree

200 g / 7 oz Frozen Peas
4 Sprigs of Mint
1 tsp Red Wine Vinegar
200 ml Chicken Stock
2 tbsp Melted Butter
Pinch of Salt and Pepper


Minted Pea Puree

1- Cook peas in salted boiling water for about 3 mins
2- Drain and tip into blender with the mint leaves and vinegar
3- Puree the peas , adding a little of the chicken stock to achieve the required consistency
4- Season the Puree with salt and pepper to taste
5- Keep warm until ready to serve


1- Pre heat oven to 180 c/ 360 f
2- Place Smoked Pancetta on to grease proof paper and place on oven tray
3- Bake in hot oven for approx 5 mins until crisp
4- Remove from oven and leave to cool a little
5- Heat Oil in a non stick frying pan and cook Black Pudding Slices for two minutes on each side
6- Remove Black Pudding from pan and Place in pre heated oven at 150 c / 300 f until ready to serve approx 5 mins
7- Add lemon scented oil to non stick fryin pan and add Scallops
8- Cook Scallops for 1-2 mins on one side before turning over and Cooking for a further 1 minute add butter and baste Scallops until golden and seared
9- Place a few spoonfuls of the Pea Puree onto serving plate
10- Arrange Black Pudding and Scallops on top of Pea Puree
11- Add some Crispy Smoked Pancetta and garnish with micro cress

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