Scallops are delicious, but can be tricky to cook. Here is a great guide to get perfect scallops every time.

Serves Four

Ingredients

70g pancetta cubes
360g frozen peas
130ml water
4 slices of Parma ham
12 scallops
12 slices of black pudding

Parma ham crisp

Heat the oven to 190°C
Grease two identical baking sheets; one on the inside, the other on the underside
Place one inside the other so the ham slices are sandwiched between the greased surfaces
Bake in the top of the oven for 9 minutes
Remove the upper baking sheet and leave to cool

NOTE – The ham will be limp straight from the oven, but will crisp up as it cools

Pea and Pancetta Puree

Fry the pancetta in a very hot pan (without oil – the fat on the pancetta will be enough)
Cook until the cubes are very golden and producing an amazing aroma
Add the water to the pan and bring to the boil
Once boiling add the peas and stir until they are covered as much as possible
Cook for one minute, remove from the heat and tip immediately into a blender
Blend until thick and smooth, then season to taste with salt and pepper
Keep warm or reheat (on a low heat, taking care not to boil) for service

NOTE – A handheld will do, but a free-standing blender will produce a smoother and more even puree. Sieving the puree is not recommended since too much flavour would be lost

Black Pudding

There are a number of ways to cook black pudding, but I would recommend the oven (190°C)
This will give the pudding colour without it becoming dry and crumbly (and falling off the fork!)

NOTE – Cooking time will depend on the thickness of the slices, but a 1cm slice should take no more than 10 minutes (if in doubt cook until they are loudly sizzling and glistening on top)

Scallops

Whilst the black pudding is in the oven, pour a ‘film’ of olive oil into a pan and bring to high heat (until the oil is almost smoking)
Season your scallops with salt and white pepper (black will do, but white is more delicate)
Place them into the hot oil, presentation side down (usually the larger side)
The objective is to caramelise the scallops, giving them a deep golden-brown colour
Approximate timing is 3 minutes, but do check and let the colour be your guide
Turn over, but do not caramelise the second sides, since this will overcook the scallops
Test with fingertips; the scallops should be firm but not rubbery, with a little bit of give
Just before you remove them from the heat, a squeeze of lemon juice is recommended
This will counteract the effects of the oil, whilst bringing out more of their fantastic flavour

NOTE – For extra indulgent luxury, try adding a knob of butter just before turning the scallops

Presentation:
Do whatever takes your fancy. I would place a dollop of puree towards the edge of the plate, then streak it across with the back of a spoon, and arrange thescallops on and around it, with the black pudding slices underneath. Cutting into the scallop and placing the Parma ham crisp inside the incision is a great way to further delight your guests.Serve on warmed plates and enjoy!