Coquilles met Zwarte Pudding

Ingredients

• 112 large sea scallops (cleaned, roe on or off as preferred)
• 24 slices black pudding (about 100–150g / 4–5 oz total), sliced 1cm thick
• 31 tbsp olive oil or neutral oil
• 41 tbsp butter
• 5150g (5 oz) frozen or fresh peas
• 62 tbsp crème fraîche
• 7Fresh mint leaves, chopped
• 8Salt and freshly ground black pepper
• 9Optional: lemon zest or apple slices for extra freshness

Instructions

1. 1Pat the scallops dry thoroughly with kitchen paper and season with salt and pepper.
2. 2Boil the peas for 2–3 minutes until tender, then drain and mash roughly with crème fraîche, a knob of butter, chopped mint, salt, and pepper. Keep warm.
3. 3Heat a frying pan over medium-high heat. Add a little oil and fry the black pudding slices for 2–3 minutes per side until crispy. Remove and keep warm.
4. 4In the same pan, add a little more oil and butter. When hot and foaming, add the scallops and sear for 1–2 minutes per side until golden brown (do not move them too much for a good crust). They should be opaque but still tender inside.
5. 5Serve immediately: place a spoonful of pea purée on each plate, top with black pudding and 3 scallops per person. Garnish with extra mint or lemon zest.
6. 6Tip: Use very fresh scallops and get the pan smoking hot for the best sear.