Recipe of Favorite Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée

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Climb stairs. Rather than riding an elevator, walk up the stairs to the floor you live or work on. While this will be tough to do if you live on or if your job is on a extremely high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if you do live or work on one of the higher floors, you can still get out of the elevator first and climb up the stairs the rest of the way. So many people choose the elevator over hiking even a single flight of stairs. Even if you only have just one flight to climb, climbing down and up it during the day is a great way to get extra exercise.

There are lots of things you can pursue to become healthy. Not all of them necessitate fancy gym memberships or restrained diets. It is the little things you choose on a daily basis that really help you with weight loss and getting healthy. Make smart choices every day is a great start. Getting as much exercise as you possibly can is another factor. Don't overlook that health isn't only about how much you weigh. It is more about making your body as powerful as it can be.

We hope you got insight from reading it, now let's go back to scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. To make scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée you only need 9 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:

1. Get 110 g of fresh scallops.
2. Use 25 g of black pudding.
3. Provide of Cucumber.
4. Provide of Fennel.
5. Get Handful of frozen peas.
6. Take of Pea shoots.
7. Use of Apple sauce.
8. Provide of Lemon.
9. Prepare Knob of butter.

Steps to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:

1. Roughly chop the black pudding and add to a hot dry pan, gently breaking it up as you go. Heat a medium size frying pan with a little drop of olive oil. When the pan is hot place your scallops gently in, seasoning with a little sea salt. Cook for about 2-3 mins (Don’t shake or move them.) then gently turn them over and add the butter and a squeeze of lemon juice, baste until they are sealed beautifully and opaque in colour and cooked..
2. Slide your scallops out of the pan onto kitchen paper to drain. Then you can assemble the salad. Cut the fennel bulb in half and slice thinly and CAREFULLY with a mandolin, the same with the cucumber. The peas takes a minute or two to cook then you can assemble the dish. Another squeeze of lemon at the end, apple purée and you are ready to go..
3. .

For the black pudding and scallops: Heat a frying pan up and add a little oil, place the sliced black pudding into the pan cook for a couple of minutes then add the scallops cook the scallops until they have achieved a golden colour. Remove the scallops and black pudding from the pan, place on top of the colcannon and keep warm. The Scallops were sweet but small!! Kohlrabi and fennel salad - vegan. fennel bulb, trimmed. Crumble in the black pudding (discarding the skin) so it crisps up alongside.

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