Pan Fried Scallops on Black Pudding with Pea & Mint Purée

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 mins

1 - shallot

1 tablespoon - butter

10 oz can - marrowfat processed peas

1 tablespoon - double cream or crême fraîche

8 leaves - fresh mint

8 slices - black pudding

12 large - scallops

Peel and chop the shallot and fry gently in the butter in a large frying pan (skillet) for several minutes to soften. Set the pan aside for reuse without washing. Drain the peas and place them in a food processor. Add the cooked shallots, cream and mint leaves and whizz into a smooth purée. Set aside
If your black pudding is not already sliced, cut it into slices about ½" (1cm) thick. Reheat the same frying pan that you used to cook the shallots, and bring it to the point where the residual fat begins to smoke. Add the black pudding slices and, after one minute turn them over and cook the other side. Remove the black pudding pudding and drain on absorbent kitchen paper.
Reduce the heat to medium, place the scallops in the pan and cook on each side until they attain a good golden colour (about 1 minutes each side).
On each plate, place a three scallops on top of two slices of black pudding and spoon the purée around the sides.