Preparation time: 5 mins - Cooking time: 5 mins - Serves: 3
Ingredients
- - 12 Scallops
- - peeled and sliced
- - 20g Butter
- - Juice of 1 lemon
- - 1 ring ‘Morris Gold’ black pudding
- - 1 head frisee lettuce
- - 8 rashers of streaky bacon
- - Olive oil and balsamic vinegar
Method
- To make the apple puree, sweat the apple with half of the lemon juice until soft, then puree.
Open scallops and clean. Prepare the lettuce, wash and dry, then refrigerate. Peel and slice the black pudding and sauté. Then sauté the scallops on one side and turn when coloured, add a knob of butter and a squeeze of lemon juice, baste and drain on a cloth
To serve:
Place a small amount of apple puree on top of the black pudding, then top with a scallop, place 3 scallops on the plate and a ball of frisee lettuce (dressed with balsamic and olive oil). Garnish with crispy, streaky bacon.
This recipe courtesy of Tony Fleming, Executive chef at One Aldwych Hotel, Axis and Indigo restaurants.
