Recipe
Sautéed Scallops, spinach puree, black pudding, crispy bacon dressing
Ingredients
12 Large scallops
200g Frozen spinach
200g Black pudding
6 Rashers smoked streaky bacon
100ml Double cream
50g Butter
50ml White wine vinegar
150ml Extra Virgin olive oil
1 Tsp Coarse grain mustard
1 Large orange
100g Wild rocket
Salt & pepper season to taste
Method
Place the spinach, butter in a pan slowly heat up then add cream and season place in a blender and blitz until a puree
Put a sauté pan on the heat get hot add some oil place the scallops into the pan season and cook evenly by turning them make sure that they have a nice brown colour cut the orange in half and squeeze it over the scallops remove and allow to rest on kitchen paper towel
Finely dice the bacon and sauté in a hot pan until crispy add the white wine vinegar, olive oil and grain mustard allow to cool
Slice the black pudding and gently grill
To serve pull a spoonful of spinach puree down the plate, place the scallops on top arrange the black pudding drizzle the dressing over the scallops garnish with rocket.