8 slices of black pudding (sliced into 1 inch discs)
for pea purée:
150 g petit pois
1 shallots (peeled and finely chopped)
1 clove of garlic (peeled and crushed)
5 g butter
10 fresh mint leaves
50 ml chicken stock
for the chilli oil dressing:
100 ml sunflower oil or vegetable oil
3 sprigs fresh coriander
2 large chillies (de-seeded, finely diced)
juice of 1 lime
salt and pepper to season
For the Dressing:
In a small pot, combine the oil, coriander, chillies and lime juice and heat gently over a low flame. Season with salt and pepper. Simmer the oil for 1 hour and remove from the heat and leave to infuse. Discard the coriander before serving.
For the Pea Purée:
In a small pot over a medium heat, melt the butter. Add the shallots and garlic and sweat for five minutes. Add the mint, peas and the chicken stock and bring to simmering point and cook for five minutes. Blend the pea mixture in a liquidiser until smooth. Set aside and keep warm.
For the Black Pudding:
In a small frying pan, fry off the black pudding until it is crisp on either side. Set aside and keep warm.
For the Scallops:
Season the scallops on both sides with salt and pepper. In a frying pan, melt the butter with a tablespoon of oil. Lay the scallops on the pan to fry for 30 seconds on each side and lightly golden. Set aside and keep warm.
Place two black pudding discs in a shallow bowl and put a cooked scallop on top of each. Place a large spoonful of pea purée alongside and drizzle with some chilli oil dressing. Garnish with a sprig of chevril and serve immediately.