scallops, black pudding, minted pea puree & brick hill black bacon – serves 4

2 tbsp olive oil
knob of butter
2 Bury black puddings, skin removed, cut into 12 x 1cm thick slices
12 king scallops (hand dived are better for the environment if you can afford them)
salt and freshly ground pepper
60g unsalted butter
6 spring onions, finely sliced
500g frozen peas
1 tsp caster sugar
500ml chicken stock
2 tbsp fresh mint leaves, roughly chopped
150ml double cream
a drizzle of white truffle oil
8 slices of Brickhill Black streaky bacon (from Best Butchers)

For the pea and mint purée, heat a medium non-stick deep frying pan and melt half the butter until hot and foaming. Add the spring onions and cook until soft

Add the peas, caster sugar, stock and remaining butter and stir together, cover and and allow to sweat for about 4-5 minutes

Uncover, stir in the mint leaves and cream and cook for another minute until all the liquid has evaporated

Transfer into a food processor and blend until almost smooth, leaving some texture in the mixture. Set aside until ready to use

For the black pudding, heat the oil and butter in a frying pan and gently fry the black pudding slices until crisp. Remove from the pan and keep warm

Lightly brush a heavy-based frying pan with a little olive oil and place it over a high heat until very hot

Season the scallops with a little salt then place them in the hot pan and sear for one minute on each side, until browned. Remove from the pan

Place a generous spoonful of the mint purée onto a plate

Fry or grill the bacon slices until crisp

Arrange 3 pieces of black pudding on top of puree and top each with a scallop. Top with 2 slices of Brickhill Black bacon.

Drizzle the scallops with some white truffle oil and serve immediately