This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
For the sauce vierge, heat a saucepan over a medium heat, add the coriander seeds and heat for 8-10 seconds. Transfer the warmed seeds to a pestle and mortar and grind to a powder. Add the garlic and half of the salt to the pestle and mortar and grind to a paste, then add the chopped tomato, olive oil and chopped herbs. Season, to taste, with freshly ground black pepper, then set aside.
For the black pudding, heat the butter and the oil in a frying pan over a medium to high heat, then add the black pudding and fry for 1-2 minutes on each side. Set aside and keep warm.
For the scallops, heat a chargrill pan over a medium to high heat. Wrap each scallop in one slice of Parma ham, then wrap another slice of Parma ham around each one to cover the exposed sides of the scallops. Drizzle the wrapped scallops with olive oil and cook for 1-2 minutes on each side, or until the Parma ham is crisp and golden-brown and the scallops are just cooked through.
To serve, place the black pudding into the centre of a serving plate and arrange the wrapped scallops on top. Add the remaining lemon juice to the sauce vierge, stir well to combine, and drizzle the sauce over and around the scallops.
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