Adrian Martin

One of my favourite all-time starters. It’s something to wow your guests.

Ingredients

6 large scallops trimmed and row removed

6 thin slices of black-pudding

4 slices of Parma ham

2 tablespoons of creamery butter

To garnish

micro salad

butternut squash puree

Method

For the parma ham place it between two sheets of parchment paper and weigh it between two trays. Place into a preheated oven at 190oC for 12-14mins until crisp. You can have this job done the night or day before.

Now you are ready for the scallops. Be prepared with a smoking hot pan and have a tray lined with kitchen paper. You will need to work quickly with these. Once you have them cooked you will need to serve them right away otherwise they will overcook and turn out like rubber.

Season the scallops with sea salt on both sides. Add the olive oil in. And starting at the top of the pan work your way around it, placing them the side you are going to present down on the pan, making sure the pan is absolutely smoking hot. Add in the black pudding. Each batch of scallops will be different sizes so there is no set time on them. You will have to use your instinct. Check the first scallop you have placed down to see if it’s golden. If you are happy with the colour, proceed to quickly turn them. Turn the black pudding also as it can cook very fast. Once you’ve turned them add in the Connaught gold butter and baste the scallops nicely with it to give them that extra bit of flavour. Be ready to remove them from the pan normally after 30seconds to a minute. Drain from the pan on kitchen paper and now serve.

In squeezy bottles, I normally keep my purees and gels for presentation.

Add on some puree. Place neatly on the scallops and black-pudding arranging them between one another. Top with the crispy Parma ham and then finally the micro leaves. Enjoy!