Ingredients

• 75g/2¾oz unsalted butter
• 25g/1oz caster sugar
• 2 pears
• peeled and sliced into wedges
• 100ml/3½fl oz olive oil
• 2 field mushrooms
• trimmed
• 2 thick slices black pudding
• 100g/3½oz unsalted butter
• 6 scallops
• removed from their shell
• roe removed
• 1 head frisée lettuce
• yellow leaves removed
• 1 orange
• juice and zest only
• 3 tbsp olive oil
• 2 tbsp sherry vinegar
• 100ml/3½fl oz veal jus or beef gravy

Directions

• For the caramelised pears
• heat a frying pan and add the butter. Once melted
• add the sugar and pear wedges. Cook until caramelised
• this should take about 3-4 minutes. Transfer to a warm plate and wash the pan.
• For the black pudding
• mushroom and scallops
• put the pan over a high heat and add half the olive oil. Add the mushrooms and cook for 2-4 minutes. Add the remaining oil and the black pudding. Cook on each side until golden-brown and crisp. Transfer the mushrooms and black pudding to a warm plate and wipe the pan clean.
• Heat the butter in the pan
• once hot add the scallops and cook on each side for 1-2 minutes (depending on the size of the scallops).
• For the salad
• put the frisée lettuce in a salad bowl. Put the remaining salad ingredients in a small bowl and whisk. Just before serving pour the dressing over the salad leaves and mix.
• To serve
• place the mushrooms in the centre of the plates and top with the black pudding
• scallops and salad. Place the pear around the plates and pour the jus on top.