30
1 pack Scotty Brand Frozen Peas
1 onion, diced
3 cloves of garlic, minced
500ml chicken stock
3 tbsp double cream
Black pudding, scallops and olives to decorate
Fry the onion in a pan until translucent then add in the garlic.
Add in the Scotty Brand Peas and stock; bring to the boil and cook for 20 mins.
Prepare the scallops by cutting off any roe, season, add to a really hot oiled pan and cook for 2 mins on one side.
Flip the scallops and add butter. Cook for another 2 mins.
Take off the heat and set to the side.
Add the black pudding to a pan and cook through, mash up to ensure it looks like dirt.
Remove the soup from the heat, let cool and then blend.
Season the soup to taste and add in the cream.
Pour into a serving dish, then top with the black pudding dirt and then the scallop (you may need to slice this in half so it doesn’t sink).
Add a sliced olive to the scallop and fill that with black pudding, so you will have an eyeball.
Enjoy!
