Seared Scallops with Pea Puree

Seared scallops sitting on top of black pudding and creamy pea puree. Chorizo sprinkled on top of it.
Scallops with Pea Puree for Brunch

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.

If you are a fan of seafood, why not try asparagus with crab and a poached duck egg.

Three scallops on top of black pudding and pea puree on a white plate

Seared Scallops, Black Pudding & Pea Puree

Author: Fiona Halligan
Light and healthy scallops with a fresh pea puree
5 from 4 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, starter
Cuisine French, Irish
Servings 2 people
Calories 463 kcal


  • 2 tablespoon Olive Oil
  • 4 small Scallops dry with kitchen towel
  • 10 grams Butter
  • Squeeze of Lemon Juice
  • Pinch of Salt
  • Pinch of Pepper
  • 10 g Chorizo skin removed
  • 2 slices Black Pudding 2cm slices

Pea Puree

  • 1 tablespoon Olive Oil
  • 10 grams Shallots diced finely
  • 300 grams Frozen Peas
  • 100 ml Whole Milk
  • 1 teaspoon Salt


Pea Puree

  • Heat 1 tablespoon of oil in a pan on a medium heat.
  • Sweat the shallots in the pan until soft but not brown.
  • Add the peas, milk and salt and simmer for 8/10 minutes. Make sure it doesn't boil.
  • Pour the pea mixture into a blender. Blitz for 2 minutes until very smooth. If the mixture is too thick add some more milk. The goal is to have a smooth pea puree that holds its shape.

Chorizo & Black Pudding

  • Cut the chorizo into small cubes. Heat 1 tablespoon of olive oil in a medium hot pan. Fry the chorizo until they are crispy. Set aside.
  • Slice two circles of black pudding and add them to the same pan. Cook for a 2/3 minutes on each side until crispy. Set aside.


  • Heat a clean non stick pan over a medium heat. When the pan is hot, pour in the last of the olive oil.
  • Add the scallops and cook until golden on one side. This should take around 2 minutes.
  • Turn them over, add the butter, season with salt and pepper and a squeeze of lemon juice.

To Serve

  • Spoon the pea puree onto the plate. Add the black pudding then the scallops. Sprinkle with the crispy chorizo cubes. I hope you enjoy eating it as much as I enjoyed making it.


Calories: 463kcalCarbohydrates: 27gProtein: 19gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 43mgSodium: 1524mgPotassium: 576mgFiber: 8gSugar: 11gVitamin A: 1373IUVitamin C: 60mgCalcium: 102mgIron: 3mg
Keyword Healthy, Pea puree, seared scallops
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