Serves 2

Cooks in 10 Minutes

Also with red onion marmalade and pesto.

Ingredients

6 Scallops

2 slices black pudding

2 slices white pudding

1 heaped tablespoon red onion marmalade

1 teaspoon pesto

Olive oil

Method

Heat a frying pan and cook the slices of pudding
Remove and set aside
On the same pan, sear the scallops for one minute on each side
Place the onion marmalade in the centre of the plate, stack the puddings neatly on top and drizzle with pesto

Red Onion Marmalade

This can be bought in shops and delis, but is easy to make at home

2 Red onions

1 Glass of red wine

Olive oil

2 tablespoons caster sugar

Cracked black pepper

1 Glass water

Method

Slice the onions and sauté in oil over a low heat for several minutes
Season with the pepper, add the sugar, water and wine and bring to the boil
Simmer gently for about 20 minutes until it reaches a shiny jammy consistency

Pesto

Blend together 115g basil leaves, 1 teaspoon pine kernels, 115g extra virgin olive oil and 115g freshly grated parmesan cheese. If the consistency is too thick add a teaspoon of cold water. Serve with scallops and red onion marmalade.

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Grilled Scallops with Black and white pudding