Ingredients

• 8 slices maple-cured streaky bacon
• 2 tbsp rapeseed oil
• 200g/7oz black pudding
• sliced
• 12 scallops
• roe removed
• 100g/3½oz unsalted butter
• 2 green apples
• peeled
• cored and sliced
• 2 green apples
• peeled and julienned
• 50g/1¾oz watercress leaves
• 50g/1¾oz bull’s blood leaves
• 3 tbsp rapeseed oil
• 1 tbsp white wine vinegar
• ½ lemon
• juice only
• 40g/1½oz butter
• 300g/10½oz Granny Smith apples
• peeled
• cored and chopped
• 20g/¾oz caster sugar
• 1 vanilla pod
• split lengthways and seeds scraped out
• salt and freshly ground black pepper
• 2 tbsp coriander cress

Directions

• For the scallops
• preheat the oven to 200C/180C Fan/Gas 6.
• Sandwich the bacon between two baking sheets and place in the oven for 8-10 minutes.
• Heat a large frying pan and add the oil
• once hot add the black pudding. Cook for 2-3 minutes and then add the scallops. Cook the scallops on each side for 1-2 minutes
• depending on the size of the scallops. Add half the butter at the end and baste the scallops. Keep warm until ready to serve.
• Heat a separate frying pan and add the remaining butter. Once hot
• add the apple slices and cook on each side for 1-2 minutes
• or until golden-brown.
• For the salad
• place the apples and leaves in a large bowl and mix. In a small bowl mix the oil
• vinegar and lemon juice.
• For the purée
• melt the butter in a saucepan. Add the apples
• sugar
• vanilla pod and seeds. Cook for about 4-5 minutes
• or until the apples start to break down.
• Remove the vanilla pod and then blend the mixture to a smooth purée using a hand-held blender. Push the mixture through a fine sieve into a saucepan and season to taste with salt and pepper.
• To serve
• toss the salad in the dressing and divide between four serving plates. Place the scallops
• black pudding and apple slices alongside and dress the plates with the purée. Garnish with the bacon and coriander cress.