Ingredients

For the pea and mint purée:

• 50g butter
• ½ shallot
• finely chopped
• 1 garlic clove
• peeled and chopped
• salt and freshly cracked black pepper
• 200g frozen peas
• 20ml vegetable stock
• 2 tsp finely chopped fresh mint (at least 6 leaves)
• pinch of sugar

For the scallops:

• 4 fresh large scallops
• 30ml extra virgin olive oil
• salt and freshly cracked black pepper
• 50g butter

To serve:

• 4 slices black pudding, about 2cm thick
• baby salad leaves
• washed sprigs of fresh mint

Method

1. Preheat the oven to 70°C fan/90ºC/gas mark ¼.

2. Pan-fry the black pudding over a medium heat until crisp andbrowned on both sides.

3. Then transfer to the preheated oven.This will only take about 4 minutes, as black pudding is generally precooked when you buy it.

To make the pea and mint purée:

1. Place a medium-sized saucepan over a medium heat and melt the butter. Then add the shallot and garlic. Season with salt and pepper and sauté until the shallot becomes translucent but does not brown.

2. Add the peas and pour over the stock. Bring to the boil, then reduce the heat and simmer for 10 minutes.

3. Add the fresh mint and then blend the liquid in a food processor or using a hand blender. Taste, and check the seasoning. Add a pinch of sugar to enhance the flavour. This purée can be served warm or cold and has the right consistency to brush onto the plate as a garnish.

To prepare the scallops:

1. First rinse them in cold water, making sure not to remove the coral. Dry well on absorbent kitchen paper and then sprinkle them with salt and pepper and drizzle over some olive oil.

2. Melt the butter in a heavy-based frying pan over a medium heat. Do not let the butter burn. When it is just foaming, add the scallops to the pan and cook them for 1½ minutes (if small) to 2 minutes (if large) on each side or until golden brown.

3. Remove from the heat and keep warm (by covering with foil or placing them in the oven pre-heated to 70°C fan/90ºC/gas mark ¼). Retain the butter and cooking liquid from the pan, as this will be used as the dressing.

To serve:

1. Using a pastry brush, brush a thick line of pea and mint purée down the centre of the plate (about 3cm wide) from top to bottom.

2. Assemble the salad leaves in the centre, heaped neatly.

3. Place 2 scallops and 2 pieces of the black pudding on the leaves.

4. Dress with 1 tablespoon of the retained butter from the frying pan, and garnish with a sprig of fresh mint. Serve immediately.