150g/5oz petit pois (frozen is fine)
1 shallot, finely chopped
Large knob of butter
1 clove of garlic, finely chopped
10 mint leaves
50ml chicken stock
1 tbsp grated parmesan cheese
Salt and pepper
6 large slices of good black pudding
6 large scallops, cleaned and row removed
1-2 tbsp olive oil
Squeeze of lemon juice
Pea Puree - Over a medium heat melt the butter add the shallots and garlic and sweat for five minutes.
Throw in the mint, peas and the chicken stock and bring to a simmer and cook for 5 mins. Add the parmesan cheese.
Blend the pea mixture in a liquidiser until smooth. Season to taste and set aside and keep warm.
Black pudding - Heat the pan to a low-medium heat and fry the pudding on both sides until cooked. You just want it slightly crispy on the outside. Should be about 5 minutes each side. Set aside and keep warm.
Pancetta - Wipe the pan clean and fry the pancetta over a medium heat until nice and crispy. Don’t clean the pan as you’ll want to fry the scallops in the oil fat the pancetta omitted. Set aside.
Scallops - Season both sides with salt and pepper. Heat 1-2 tablespoons of olive in over a medium heat in your frying pan. The amount will depend on how much oil the fried pancetta let out on the pan. Once the pan is heated, place the scallops on it. After about 1 minute turn them over and cook for another minute. They should be golden in colour. As they are cooking, squeeze a bit of lemon juice over them.
Now get your plates and spoon 3 little blobs of the pea purée on it. Add a slice of black pudding on each and then a scallop. Sprinkle the pancetta over the little rounds.