Griddled Scallops with Kelly’s Black Pudding, Pea & Mint Puree, Bacon & Truffle Oil

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First make the Pea Puree

Then, grill the bacon, and griddle the scallops and pudding.

Plate all , and drizzle with Truffle Oil

For the Pea Puree

• 1 shallot or medium onion
• 25g butter
• 400g frozen peas
• About 20 mint leaves
• Salt and peppers
• 2 tbsp clotted or thick cream

For the purée, trim peel and finely chop the shallot. Soften gently in the butter. Add the peas, 150ml water and the mint. Season and cook for about 10 minutes until the peas are tender. Add the cream and blitz to make a smooth purée, adding a little extra water or cream if it seems too stiff.
To cook the scallops & pudding
Heat your griddle until it’s good and hot, place your sliced black pudding first, when you turn them place the scallops, they will take less time to cook.

These flavours are great together, and this will make a great starter.  You can make it more rustic by serving mushy peas and homemade chips with this, and maybe a few leaves.  Don’t forget the Chablis.