Ingredients

• 2 oranges
• juice only
• muscle trimmings from 3 scallops (see below)
• 15g/½oz caster sugar
• 3 tbsp shrimps
• salt and freshly ground black pepper
• 25g/1oz butter
• ¼ tsp ground mace
• ¼ tsp ground paprika
• 2 tbsp plain flour
• salt and freshly ground black pepper
• 3 thick slices ready-made black pudding
• 1 tbsp olive oil
• 3 scallops
• coral and muscle removed
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 15g/½oz butter
• ½ orange
• juice only
• ½ lemon
• juice only
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 small handful fresh pea shoots
• 1 small handful fresh purple radish sprouts
• 3 fresh chives
• to serve

Directions

• For the shrimp butter
• place the orange juice and scallop muscles in a small saucepan and bring to the boil. Skim off any foam
• then stir in the sugar.
• Blend two tablespoons of the shrimps in a food processor to form a paste
• then add this to the pan with the orange juice
• and continue to heat for a further 2-3 minutes. Pass the sauce through a sieve to remove the scallop muscles
• return the liquid to the pan
• and season to taste with salt and freshly ground black pepper.
• Stir in the butter and the remaining tablespoon of shrimps and continue cooking for 1-2 minutes until the butter has melted and the shrimps have warmed through.
• For the black pudding
• combine the mace
• paprika
• flour and seasoning in a bowl and press the black pudding slices into this mixture to coat
• shaking off any excess. Heat the oil in a frying pan over a medium heat and fry the coated black pudding for 2-3 minutes on each side.
• For the scallops
• season the scallops with salt and freshly ground black pepper. Heat the oil and butter in a separate frying pan over a high heat. When the butter is foaming
• add the scallops and cook for 1-2 minutes on each side
• or until they are golden brown and crisp.
• For the pea and radish shoot salad
• mix the orange and lemon juice
• olive oil and seasoning in a bowl until well combined. Add the pea shoots and radish sprouts and toss them in the vinaigrette to coat.
• To serve
• pile the shoot salad onto a serving plate and alternate the scallops and black pudding slices around the edge of the plate. Drizzle the shrimp butter over the scallops and black pudding
• then garnish with fresh chives.