Warm salad of scallops, black pudding and pea and mint puree

2tbsp light vegetable oil plus a little extra for brushing
1 black pudding cut into 1cm/1/2in thick slices
12 king scallops
salt and pepper

FOR THE PEA AND MINT PUREE

55g/2oz unsalted butter
6 spring onions finely sliced
175g/6oz frozen peas
1tsp golden caster sugar
300ml/1/2pint vegetable stock
2tbsp fresh mint leaves roughly chopped
150ml/5.25fl oz double cream
sprigs of fresh mint to garnish
sherry vinegar, boiled until reduced by half to garnish

For the pea and mint puree heat a medium non stick frying pan and melt half of 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. Place a circle od greasproof paper over the top of the mixture and allow to sweat for about 4 -5 minutes
Remove the paper and stir in the mint leaves and cream. 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 scallops and black pudding heat the vegetable oil 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 extra vegetable 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 puree on each of four warmed plates
Arrange the scallops and black pudding slices in overlapping layers on top of the puree
Drizzle the sherry vinegar reduction over the warm scallop salad and serve immediately sprinkle with fresh mint

Serves 4