Hand-dived scallops with Stornoway black pudding and apple

Method

Pat the scallops dry and season with fleur de sel and pepper. Cut the black pudding into 4 discs and pan-fry in a little oil for 1 minute per side until crisp; set aside. Peel and brunoise the apple into 3mm dice, toss with apple cider vinegar and a pinch of salt to prevent oxidation. Heat 15g butter in a wide pan over high heat until foaming, then sear the scallops for 90 seconds per side for a golden crust; remove and rest on a warm plate. In the same pan, sweat the shallots for 30 seconds, deglaze with white wine, add fish stock and reduce by two-thirds. Whisk in the remaining 25g butter and cream, season to taste, and strain through fine sieve if desired. Arrange each scallop and black pudding disc on a warm plate, spoon the beurre blanc around, scatter the apple brunoise, drizzle with olive oil, and garnish with fresh herbs.