The method
- Boil the peas according to the pack instructions then drain well. Blitz with a hand blender, keep warm and set aside.
- Heat the oil in a non-stick frying pan, add the black pudding and gently fry until crisp. Remove from the pan with a slotted spoon.
- Turn up the heat and add the butter to the pan. Season the scallops with salt and pepper, then add to the pan. Move the frying pan like a clock face. When you came back to the top turn the scallops over. They only take around a minute to cook on each side (depending on how big they are).
- Spoon the peas onto two plates, then top with the black pudding and scallops.
