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Sizzling seared scallops
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Total Time:
18 minutes
Ingredients:
  • 400 g potatoes
  • 200 g frozen peas
  • ½ a bunch of fresh mint (15g)
  • 6-8 raw king scallops coral attached, trimmed, from sustainable sources
  • 50 g firm higher-welfare black pudding
Instructions:
  • 1. Rinse the potatoes, cut into 3cm chunks, and cook in a pot of boiling salted water for 12 minutes until tender. Add the peas for the last 3 minutes. 2. Pick and finely chop most of the mint leaves, set aside. Heat a non-stick pan on medium-high. Add 1 tablespoon of olive oil and the remaining mint leaves to crisp up for 1 minute. Transfer crispy leaves to a plate, leaving the oil in the pan. 3. Season the scallops with sea salt and black pepper. Sear for 2 minutes on each side until golden. Crumble in the black pudding (remove skin) to crisp up. 4. Drain the peas and potatoes, return to the pan. Mash with chopped mint, 1 tablespoon of extra virgin olive oil, season to taste. 5. Serve mashed peas and potatoes with scallops and black pudding, drizzle with extra virgin olive oil, and sprinkle crispy mint on top.

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