Ingredients

• 2 tbsp sunflower oil
• 8 rashers smoked streaky bacon
• rindless
• 16 medium-sized scallops
• shelled
• coral removed and cleaned
• 200g/7oz black pudding
• cut into 12 thick slices
• 25g/1oz butter
• 100g/3½oz chicken stock
• 3 tbsp Marsala
• sea salt flakes and freshly ground black pepper
• fresh flatleaf parsley
• to garnish
• 750g/1lb 11oz potatoes
• preferably Maris Piper or King Edward
• peeled
• chopped
• 50g/2oz butter
• 1 onion
• finely chopped
• 100g/3½oz curly kale
• roughly shredded
• 200ml/2fl oz double cream

Directions

• For the colcannon
• cook the potatoes in boiling water for 15 minutes or until very tender.
• Meanwhile
• heat 25g/1oz of the butter in a large heavy-based frying pan and gently fry the onion for five minutes
• or until softened
• stirring regularly. Add the kale and cook for 2-3 minutes.
• Preheat the oven to 140C/275F/Gas 1. Preheat a heatproof dish.
• Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining 25g/1oz butter in small saucepan. Mash the cooked potatoes with the cream and milk until smooth. Season to taste with salt and freshly ground black pepper.
• Add the softened kale and stir together until lightly combined. Transfer to the warmed dish and cover with foil. Keep warm in the oven until ready to serve.
• For the scallops
• heat one tablespoon of the oil in a large non-stick frying pan. Fry the bacon rashers over a medium-high heat for 4-6 minutes until the fat crisps
• turning once. (If lots of liquid comes out of the bacon
• tip it away and return the pan to the heat.) Remove the bacon
• place on a baking tray and keep warm in the oven.
• Heat one more tablespoon of oil and a small knob of butter in the frying pan. Add the black pudding and cook for 2-3 minutes on each side until it darkens and becomes crisp around the edges. Transfer the black pudding to the tray in the oven
• tip out most of the buttery liquid and return the pan to the hob.
• Pat the scallops dry with kitchen paper and season on each side with salt and freshly ground black pepper.
• Cook the scallops for 1-2 minutes on each side
• depending on their size
• until golden-brown on the outside but tender within. Remove the baking tray out of the oven and put the scallops on it alongside the bacon and black pudding.
• Return the frying pan to the heat and add the chicken stock and Marsala. Stir well and bring to a simmer. Add the remaining butter
• in small pieces
• to the liquid
• stirring constantly until the butter melts and the sauce thickens. Remove from the heat.
• Spoon the colcannon onto four plates and top with the black pudding
• scallops and bacon. Strain a little of the Marsala sauce over each one
• garnish with fresh parsley and serve.