Seared Scallops with Black Pudding and Pea Puree

Scallops with Black Pudding &Pea Puree

Seared Scallops, Black Pudding and Pea Puree are a classic combination. As well as being healthy for the family, it’s a perfect meal to make when you are in a hurry.

Seared Scallops, Black Pudding & Pea Puree

Seared Scallops, Black Pudding & Pea Puree
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: appetiser, starter
Cuisine: French, Irish
Keyword: Pea puree, seared scallops
Servings: 2 people


  • 4 small Scallops or 2 large scallops
  • 1 tablespoon Olive Oil
  • 10 grams Butter
  • ½ Lemon
  • Pinch of Salt
  • Pinch of Pepper

Pea Puree

  • 300 grams Frozen Peas
  • 10 grams Shallots
  • 1 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 100 ml Whole Milk
  • 2 slices Black Pudding 2cm slices


  • In order to make the pea puree, sweat the shallots in a pan with oil until soft but not brown.
  • Add the peas, milk and salt and simmer for 8/10 minutes
  • Pour the peas into a blender and keep the milk separate in a jug. Blitz for 2 minutes until very smooth. Add some of the milk to make a thick purée. If you want it more liquid then add more milk.
  • Slice two circles of black pudding and add them to a medium hot pan. Cook for a 2/3 minutes on each side until crispy.
  • Heat a non stick pan over a medium heat. When the pan is hot, pour in the olive oil, add the scallops and cook until golden on one side. After around 2 minutes turn them over, add a knob of butter, season with salt and pepper and a squeeze of lemon juice.
  • Plate by spooning the pea puree onto the plate then the black pudding then the scallops. Enjoy!

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