Ingredients

  • for the dressing
  • 1 tblsp english mustard
  • 50 g caster sugar
  • pinch of sea salt (or to taste)
  • 100 ml rapeseed oil (plus more to sear the black pudding and scallops)
  • juice of 1 lemon
  • 1 tblsp finely chopped thyme, plus a few sprigs to serve (optional)
  • for the rest
  • 2 parsnips (peeled and finely chopped)
  • freshly grated nutmeg
  • 2 tblsp runny honey
  • 30 g unsalted butter
  • 50 ml single cream
  • 1 rosscarbery black pudding
  • 6 hand-dived king scallops

Method

  • To make the dressing, place the mustard, sugar and salt in a small bowl. Whisk in the 100ml of oil and the lemon juice. Season with salt and sprinkle in the thyme.
  • Cook the parsnips in boiling water until soft, then drain well, mash and add the nutmeg, honey, butter and cream. Keep warm.
  • Slice the black pudding into six rounds of a similar thickness to the scallops. Heat a frying pan over a high heat, add some oil, then, working quickly, sear the pudding and scallops for two minutes on each side.
  • Place the parsnip mash attractively on two warmed plates, with the black pudding and scallops on top. Drizzle the dressing over, add a sprig of thyme if you like, and serve.