Ingredients:
6 cleaned hand dived scallops shell and coral removed
6 x 25g/1oz slices Laverstoke black pudding
100g thin cooked bacon lardons
1 x 75g / 3oz pea shoots
25g butter diced
Drizzle of olive oil
salt and pepper
for the ginger and palm sugar chutney
200g fresh ginger peeled and thinly sliced
200ml water
2 cloves
200g palm sugar
- Panfried scallops with black pudding and ginger palm sugar chutney
- Cook time: 15min
- Difficulty: easy
- Serves: 2
Instructions:
For the chutney place the ginger into a saucepan and cover with water add the cloves bring to the boil then turn down to a simmer until the water reduced by half remove the cloves then add the sugar allow to dissolve then pour into a container and allow to cool.
Heat a non stick pan over a medium heat add a drizzle of oil then place the scallops in allow to cook for 2 minute before turning over then remove from the heat and add the butter spoon over the top of the scallops season and set to one side.
Heat the black pudding up either in a pan or under a hot grill then place in the middle of the plate arrange one scallop on top of one piece of pudding then some of the pea shoots drizzle with rapeseed oil a sprinkle of the bacon and a spoon of the chutney.
