Seared Scallops with Black Pudding, Pea & Mint Purée by Andrew Rudd - Ardkeen Quality Food Store
Ingredients For the pea and mint purée: 50g butter ½ shallot finely chopped 1 garlic clove peeled and chopped salt and freshly cracked black pepper 200g frozen peas 20ml vegetable stock 2 tsp...
Ingredients
- 50g butter
- ½ shallot
- finely chopped
- 1 garlic clove
- peeled and chopped
- salt and freshly cracked black pepper
- 200g frozen peas
- 20ml vegetable stock
- 2 tsp finely chopped fresh mint (at least 6 leaves)
- pinch of sugar
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