Elliot's Black Pudding & Sweetcorn Puree Scallops | Simon Howie Recipes
Elliot's Black Pudding & Sweetcorn Puree Scallops | We have a number of recipes to suit all. Find out how to get the most out of your Simon Howie produce.
Ingredients
- 240g classic breakfast black pudding (quartered).
- 6 scallops of choice (king or queen).
- 3 heaped tbsp of sweetcorn.
- 60ml creme fraiche or double cream.
- 1/2 tbsp nutmeg
- 1/2 tbsp garlic powder.
- Splash of olive oil.
- A squeeze of lemon juice.
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