Scallops with Black Pudding and Pea Purée

Serves 2

100g frozen peas

1 vegetable stock cube

250ml water

3 scallops – trimmed and roe removed

2 slices of parma ham

3 slices of black pudding

Salt & pepper for seasoning

Knob of butter for frying

Method

Put the frozen peas, water and vegetable stock in a saucepan and bring to the boil. Boil for 5-6 minutes or until the peas have softened. Drain the peas and keep the water in a large bowl.

Blend the peas with a few tablespoons of the retained water from the saucepan with a pinch of salt and pepper for seasoning. Blend until puréed – add more water (if needed), 1 tablespoon at a time to get the right consistency for your pea purée.

Heat a generous knob of butter in a wide frying pan on a medium heat. Place the black pudding in the pan and cook for 3-4 minutes, turning frequently.

Add the scallops and parma ham to the pan alongside the black pudding and continue to fry for about 5 minutes, turning occasionally.

Whilst the ingredients are frying, spread a generous portion of the pea purée across the plate in a line. Once cooked, place the slices of black pudding on top of the pea purée in a line. Place the scallops on top of the black pudding.

When the parma ham is well cooked, remove from the pan and place on a plate allowing it to cool and become crispy. Break up the parma ham into crumbs and sprinkle across the scallops before serving.