Scallops wrapped in Parma ham with black pudding and sauce vierge

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.

2. For the sauce vierge, bring a pan of water to the boil, add the vegetable and fish stock cubes and boil for 8-10 minutes.

3. In a separate pan, heat one tablespoon of the oil in a non-reactive frying pan over a medium heat, add the chopped shallot and grated garlic and fry for 2-3 minutes, or until softened.

4. Add the Dijon mustard, white wine vinegar, caster sugar, lemon zest, chopped tomatoes and tarragon and stir well. Whisk in the remaining oil until well combined, then remove from the heat.

   Technique: Zesting citrus fruit

5. Add the hot stock until the vinaigrette mixture has doubled in volume. Mix well and season, to taste, with salt and freshly ground black pepper.

6. For the Parma ham, lay the Parma ham slices onto a baking tray. Cook in the oven for 4-5 minutes, or until crisp, then set aside.

7. For the black pudding, cut the black pudding slice into quarters and dredge the four pieces in the flour.

8. Heat the oil in a frying pan over a medium heat, add the coated black pudding slices and fry, turning occasionally, for 2-3 minutes, or until crisp and golden-brown on all sides. Set aside and keep warm.

9. For the wrapped scallops, season the scallops with salt and freshly ground black pepper. Wrap one of the Parma ham slices around each of the scallops, then wrap the remaining Parma ham slices around the scallops in the opposite direction, so that the scallops are completely covered.

10. Heat the oil in a frying pan, add the wrapped scallops and fry for 30-45 seconds on each side, or until the Parma ham is crisp and the scallops are just cooked through.

11. To serve, arrange the three wrapped scallops in a line on a serving plate. Place a slice of the crisp Parma ham between each wrapped scallop. Place the fried black pudding alongside. Drizzle over the sauce vierge.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1