Caramelized Scallop on Black Pudding with Bacon

Method 6 steps

1. 01

   Toss the apple and celery matchsticks with the lemon juice so they stay crisp and pale.

2. 02

   Cook the bacon in a skillet over medium heat for 7 to 8 minutes until crisp and deep amber, then drain and cut each strip in half.

3. 03

   In the bacon fat, fry the black pudding slices 1 1/2 minutes per side until crisp on the outside; keep warm.

4. 04

   Wipe the pan, add the oil and heat until smoking. Season the scallops with salt and sear 90 seconds without moving until a dark golden crust forms.

5. 05

   Flip, add the butter and baste for 30 to 45 seconds until the scallops feel springy but still translucent in the middle.

6. 06

   Set a black pudding round on each plate, crown with a scallop, lean the bacon alongside and add a small pile of apple, celery and micro herbs.

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