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:

• 50g Rapeseed oil
• 1/8^th pkt 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. Combine the lemon, chili, oil and dill to make a lemon dressing, zest the lemon, I would then put the lemon into the microwave for 10 seconds, this helps extract all the juice, add the zest to the juice and slowly add the oil. Taste and adjust the seasoning, 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 a frying pan up and add a little oil, place the sliced black pudding into the pan cook for a couple of minutes then add the scallops cook the scallops until they have achieved a golden colour. Turn the black pudding and the scallops and cook on the other side for a few minutes. Remove the pan from the heat add a little butter and a squeeze of lemon juice.
2. Serve with the salad as a starter or light meal.