Stornoway Black Pudding with Seared Scallops

Cut Stornoway black pudding into thick discs and fry until crispy on both sides.

Pat large sea scallops dry and season lightly.

Sear scallops in a very hot pan with a little butter for exactly 1 minute per side until golden.

Arrange the seared scallops on top of the black pudding discs.

Garnish with a pea purée or mint oil for a restaurant-style starter.