british

Seared Scallops with Black Pudding, Pea Puree, and Lemon

Name: Seared Scallops with Black Pudding, Pea Puree, and Lemon
Yield: 1 serving
Cuisine: british
Ingredients: 130 g sea scallops; 69 g black pudding; 168 g frozen peas; 11 g butter; 4 g mint leaves; 9 g lemon juice; 9 g rapeseed oil; 1 g salt; 0.76 g black pepper

This pan-seared dish pairs sea scallops with black pudding, frozen peas and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

41 g Carbohydrates

37 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

130g sea scallops 90 kcal
69g black pudding 262 kcal
168g frozen peas 136 kcal
11g butter 79 kcal
4g mint leaves 1 kcal
9g lemon juice 3 kcal
9g rapeseed oil 80 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

frozen peasbuttermint leavesblack pepper
Simmer the peas in lightly salted water for 3-4 minutes until tender. Drain, then blend with the butter, mint, and a splash of water to make a smooth puree; season with black pepper.
black puddingrapeseed oil
Slice the black pudding into rounds. Heat half the oil in a pan and fry the black pudding 1-2 minutes per side until crisp; remove to a warm plate.
sea scallopsrapeseed oilsalt
Pat the scallops dry and season lightly with salt. Add the remaining oil to the hot pan and sear scallops 60-90 seconds per side until caramelised and just cooked.
lemon juice
Squeeze lemon juice into the pan and swirl briefly to deglaze.
sea scallopsblack puddingfrozen peaslemon juice
Serve scallops over pea puree with the black pudding, spooning the lemony pan juices over the top.