Fresh Coromandel Scallops With Black Pudding On Fennel Puree
- 12 scallops
- 12 slices of black pudding, same width as scallop
- 1 fennel bulb, shredded
- 1 leek, cut into strips
- 1 clove garlic, diced
- 2 tbsp olive oil (for puree)
- 2 tbsp olive oil for scallops and black pudding.
- squeeze of lemon juice
- ½ lemon and chervil garnish
Heat pan, add olive oil and cook fennel, leek and garlic very gently until translucent and without burning. Add squeeze of lemon and puree. Season to taste.
Lightly sear scallops in hot pan flipping them over once coloured, this only takes a minute.Remove and sear black pudding slices the same way.
On a generous smear of puree place the scallops and black pudding, garnish with chervil and ½ lemon