2 tbsp olive oil
100g black pudding, sliced
12 large sea scallops (about 450g)
Salt and black pepper
2 Granny Smith apples, cored, peeled and cubed
2 tbsp lemon juice
- Heat the oil in a pan over a medium-high heat. Cook the black pudding slices for three minutes per side until they are cooked through and just starting to crisp. Transfer to a plate and keep warm.
- Season the scallops with salt and pepper. Cook, in batches, for two minutes per side until golden brown. Transfer to a plate to keep warm.
- Add the butter to the pan, scraping up any browned bits from the bottom with a wooden spoon. Add the apples and lemon juice and cook for 4-6 minutes until softened.
- Serve the black pudding and scallops on a bed of mixed leaves with the applesauce poured over.
Per serving: 289kcals, 13.6g fat (2.4g saturated), 20.1g carbs, 9.6g sugars, 21.7g protein, 2.2g fibre, 0.198g sodium