Scallops and Black Pudding with Pea Puree

Ingredients

• Olive Oil
• 4 Slices Bacon
• 4 Slices Black Pudding
• 4 King Scallops
• Salt and Pepper
• 1 Lemon (cut into wedges)
• Pea Shoots (Alternative - watercress or baby spinach)
• 300 grams Frozen Peas
• Mint Jelly (Optional)
• 1 tbsp Butter

Instructions

1. 1

   Pea: Make pea puree - click through to our recipe. Using 300 grams Frozen Peas, 1 tbsp Butter and Mint Jelly (optional)Reserve some peas before pureeing to use for decorating the plate!Cut 1 Lemon into wedges.

2. 2

   Bacon: Dice 4 Slices Bacon and fry them in a dash of olive oil over medium-high heat until crispy, about 8 minutes.

3. 3

   Black Pudding: At the same time in another frying pan, add a splash of Olive Oil to cook the 4 Slices Black Pudding for 3 minutes on each side. Remove from pan. Cover the cooked black pudding and bacon with foil to keep warm.

4. 4

   Clean the 4 King Scallops in cold water, remove them from the shell and detach the orange side muscle by gently pulling with your fingers (Discard the muscle or use it to create a seafood stock)

5. 5

   Season the fresh scallops with Salt and Pepper.

6. 6

   Scallops: Add another splash of Olive Oil (if needed) to the same pan where the bacon was cooked and sear the scallops for 2 ½ minutes on each side.Add a small squeeze of juice from the wedge of a lemon, halfway through cooking.

7. 7

   Decorate: Use the pea puree with a spoon to create a teardrop-shaped base on each serving plate, then place the black pudding on top.

8. 8

   Serve: Add the scallop on top of the black pudding then decorate the plate with the peas, crispy bacon, Pea Shoots and season with salt and pepper.Serve