Scallops, Black Pudding and Pancetta with Pea and Mint Purée - Fishbox
Scallops, Black Pudding and Pancetta with Pea and Mint Purée, gorgeous recipe using fresh Shetland scallops. Responsibly sourced in Scotland by Fishbox
Ingredients
- 150g/5oz petit pois (frozen is fine)
- 1 shallot, finely chopped
- Large knob of butter
- 1 clove of garlic, finely chopped
- 10 mint leaves
- 50ml chicken stock
- 1 tbsp grated parmesan cheese
- Salt and pepper
- 6 large slices of good black pudding
- 65g/2oz pancetta
- 6 large scallops, cleaned and row removed
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