Gary Maclean’s Wee Black Pudding and Scallops

Prep time: 5 - 10 mins

Cooking time: 5 - 10 mins

Serves: 2

ingredients

• 1 Simon Howie Wee Black Pudding, sliced
• 6 King Scallops (Hand dived, in shell, medium size)
• 1 lemon
• 20ml rapeseed oil
• 50g butter

For the salad:

• 50ml rapeseed oil
• 1/8^th of a packet of dill
• 1 lemon
• 1 fennel bulb
• 1 braeburn apple
• 1 red chilli, finely diced

Method

For the salad:

1. Wash and slice the baby fennel through the mandolin, or by hand.
2. Next, prepare your lemon dressing. Zest the lemon and add to a small bowl. Then, heat the lemon in the microwave for 10 seconds – this helps extract all the juice! Juice the lemon and add to the lemon zest, and then slowly add the oil. Taste and adjust the seasoning, and finish with the chopped dill and chilli.
3. Mix this dressing with the fennel and put to one side.

For the black pudding and scallops:

1. Heat the oil in a frying pan. Place the sliced black pudding into the pan and cook for a couple of minutes.
2. Then add the scallops cook until they have achieved a golden colour. Turn both the black pudding and the scallops and cook on the other side for a few minutes until cooked evenly. Remove the pan from the heat, and add a little butter and a squeeze of lemon juice while the pan is still hot.
3. Serve up with the salad as a starter or light meal!