Sizzling Seared Scallops

Indulge in the elegant flavors of Sizzling Seared Scallops, perfectly paired with creamy potatoes and vibrant peas, all brightened by fresh mint. Ideal for a romantic weeknight dinner or a special occasion.

• 400 g potatoes
• 200 g frozen peas
• ½ bunch fresh mint
• 6-8 raw king scallops
• 50 g firm black pudding

Method

1. 1

   Wash the potatoes, chop into 3cm chunks and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes.

2. 2

   Meanwhile, pick and finely chop most of the mint leaves and put aside. Place a non-stick frying pan on a medium-high heat.

3. 3

   Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind.

4. 4

   Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden.

5. 5

   Crumble in the black pudding (discarding the skin) so it crisps up alongside.

6. 6

   Drain the peas and potatoes, return to the pan, mash well with the chopped mint and 1 tablespoon of extra virgin olive oil, taste and season to perfection.

7. 7

   Plate up with the scallops and black pudding, drizzle lightly with extra virgin olive oil, and sprinkle over the crispy mint.