| Method |
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Separate the scallop corals from the whites. |
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Brush a heavy based frying or griddle pan with olive oil and place over a very high heat for 3-5 mins. |
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Lay the scallops and the corals in the pan and cook on either side for 20 seconds then turn them over cook on this side for a further 20 seconds then carefully lift out the pan and rest them somewhere warm. |
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Add the remaining olive oil to the pan heat up then add the black pudding, cook for a minute on each side , when browned lift out of the pan and reserve with the scallops. |
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Remove the pan from the heat and allow cooling for 2-3 minutes. |
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Stir the vinegar and mustard into the pan, then pour over the mixed leaves and toss the salad. |
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To serve place salad on the plates and dot the scallops and black pudding over the top serve with a lemon wedge. |
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