Scallops with black pudding, crisp prosciutto and apple purée

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.

2. Line a baking sheet with greaseproof paper, then arrange the prosciutto slices in a single layer on the tray. Cover with a second layer of greaseproof paper, then place a second baking sheet over the top, pressing down.

3. Bake the prosciutto for 10-15 minutes, or until crisp. Remove and set aside to rest.

4. Place the apples into a small pan with the cinnamon, cloves, caster sugar and the water. Bring to the boil, then reduce the heat and simmer for 8-10 minutes, or until the apples are soft.

5. Transfer the mixture to a food processor and blend until smooth. Pass the apple purée through a fine sieve, then taste and add more sugar if needed. Place into the fridge to chill until ready to serve.

6. Melt half the butter and the duck fat in a frying pan and fry the black pudding slices, in batches, for 1-2 minutes on both sides, or until crisp. Remove and drain on kitchen paper.

7. In the same pan, add half the scallops and fry over a high heat for 1-2 minutes on both sides, or until golden-brown all over and just cooked through. Add a knob of butter and when melted, use to baste the scallops for another minute. Repeat the process with the remaining scallops and butter.

8. To serve, place a quenelle of apple puree on the middle of each plate and arrange three slices of black pudding around. Top each black pudding slice with a scallop, then garnish with the crisp prosciutto and micro herbs.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4