Food Recipes on MK Reviews - Lemon Crusted Scallops with Black Pudding, Pea Puree and Beetroot Compote

Lemon Crusted Scallops with Black Pudding, Pea Puree and Beetroot Compote - recipe supplied by The Carrington Amrs

This dish was featured in issue one of MK Food Reviews. Served daily at The Carrington Arms, the team have shared this exciting recipe with you. Serves 1.

Ingredients

▪ 100g Scallops (or 3 in number)

▪ 50g Black Pudding (cut into discs)

For the puree

▪ 50g Frozen Peas

▪ 25g Diced Potato

▪ Sprig of Mint

▪ 1tsp White Wine Vinegar

▪ 200ml Vegetable Stock

▪ 1tsp Icing Sugar

For the beetroot compote

▪ 1 Beetroot Bulb

▪ 15g Diced Potato

▪ 50ml Red Wine

▪ 50ml Red Wine Vinegar

▪ 50ml Water

For the crust

▪ 1/4 Lemon Zest

▪ Sprig of Lemon Thyme

Method

▪	For the Pea Puree: Boil peas and potato with the mint until peas are aldente. Remove mint leaves, strain peas and blend, adding vegetable stock slowly. Finish with white wine vinegar and icing sugar.
▪	For the Beetroot Compote: Peel and dice beetroot, bring to boil in red wine, red wine vinegar and water. Strain, blend beetroot adding beetroot stock slowly. Pass through a sieve.
▪	For the Scallops: Chop lemon thyme through lemon zest, add salt and pepper and crust one side of each scallops.
▪	To serve: Pan fry black pudding until slightly crisp. Crisp crusted side in pan, then saute in butter. Place pea puree at three points, topped with black pudding and scallops, then dress with beetroot and endive leaves.