Pan Fried Scallops with Black Pudding, Pomegranate, Pancetta and Peas

Ingredients:

1 Tbsp of Butter

3 - 4 Sustainably Sourced Scallops

1 Slice of Black Pudding (can be found in most supermarkets)

4 Tbsp of Frozen Peas

3 Tbsp of Bacon Lardons

1 Tbsp of Pomegranate Seeds

Dash of Black Pepper

A Few Chopped Mint Leaves

Method:

In a small saucepan, fry the lardons on a high heat until they begin to crisp up. Then add the peas, stir thouroughly and turn the heat down to medium.

When the peas are nicely cooked, remove from the heat and set aside.

Next, in a frying pan, place the slice of black pudding on a low to medium heat and let it cook for about five to six minutes, making sure it turns soft and crumbly. Once ready, aside with the peas and pancetta.

Next, in another frying pan, add the butter to a medium heat. Let the butter melt and bubble for few seconds before adding the scallops. Cook the scallops for two minutes on each side, basing them with the melted butter every so often.

Place the scallops onto a plate immediately and top them with pancetta, peas and black pudding. Sprinkle over chopped mint and pomegranate seeds for a final touch and a splash of oil too, if you think the plate needs a little extra moisture.

You can make this dish a hearty main too by serving it with potato or celeriac mash.

#scallops #fish #mint #bacon #black #pudding #pomegranate #butter #oil #potato #mash #peas #meat