Seared scallops with apple compote

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Scallops with apple Easy Food

Serves 2-4

 

2 tbsp olive oil
100g black pudding, sliced
12 large sea scallops (about 450g)
Salt and black pepper
10g butter
2 Granny Smith apples, cored, peeled and cubed
2 tbsp lemon juice
To serve:
Mixed leaves

 

  1. Heat the oil in a pan over a medium-high heat. Cook the black pudding slices for three minutes per side until they are cooked through and just starting to crisp. Transfer to a plate and keep warm.
  2. Season the scallops with salt and pepper. Cook, in batches, for two minutes per side until golden brown. Transfer to a plate to keep warm.
  3. Add the butter to the pan, scraping up any browned bits from the bottom with a wooden spoon. Add the apples and lemon juice and cook for 4-6 minutes until softened.
  4. Serve the black pudding and scallops on a bed of mixed leaves with the applesauce poured over.

 

Per serving: 289kcals, 13.6g fat (2.4g saturated), 20.1g carbs, 9.6g sugars, 21.7g protein, 2.2g fibre, 0.198g sodium