Minted pea puree
Rinse the scallops under a cold water tap and then pat dry.
Season with salt & freshly ground black pepper.
Pour the Siúcra Light Golden Brown Sugar onto a plate and dip both sides of the scallops in it.
Heat the oil over a medium heat in a frying pan. Add the scallops.
Fry for approximately two minutes on one side until golden and caramelized. Then flip over and cook for about another two minutes on the other side until golden and caramelized.
Cut 6 x half inch slices of black pudding.
Heat the oil in a frying pan. Add the pudding and fry on a medium heat for approx. four minutes on each side until cooked through. Remove and place on some kitchen towel to soak up any excess oil.
Minted Pea Puree
Put the peas in a pot and cover with boiling water.
Bring to the boil with the lid off and reduce to a simmer for 3-4 minutes.
Strain in a colander. Put back into the pot and then add the Siúcra Caster Sugar, mint leaves and butter. Season with some salt & freshly ground black pepper. Blend to a fine puree with a hand blender or in a liquidiser.
Put three spoonfuls of the pea puree on a plate. Place a slice of black pudding on top of the puree.
op that with a scallop and then place some pea shoots on top.