Preparation Time: less than 10-20 minutes, Serves 4

Ingredients

2 packs Macsween 90 seconds black pudding
12 lge king scallops
60ml extra virgin rapeseed oil
Sea salt and freshly milled black pepper
200g garden peas
30g finely chopped shallots
50ml white wine
100ml chicken stock
30g  unsalted butter

Method

1. In a saucepan, heat 20ml of rapeseed oil, sweat the shallots for 3mins without colouring
2. Deglaze with the white wine, reduce
3. Add the chicken stock, bring to the boil and season
4. Add the peas, bring back to the boil, cook for 1 minute
5. Remove from the heat and liquidise to a fine puree, add the butter and ensure smooth
6. Pass through a fine chinois (sieve), reserve hot
7. Heat a non stick pan over a high heat and sear the scallops 1 minute each side, do not move around the pan, allow to sear and caramelise
8. Cook the Macsween 90 second black pudding packs, remove from the pack (if you prefer to be crispy, pan fry)!

To serve

1. Heat 4 plates
2. Place the black pudding on the centre of the plate
3. Arrange 3 scallops per plate
4. Drizzle the pea puree around the scallops

Chefs Note
Garnish with deep fried shallot rings or crispy sage leaf