24 cleaned Queen Scallops
8 cherry tomatoes, halved and cut into quarters
12 slices of black pudding cut as thin as possible
16 Viola petals
Micro herbs such as red basil and rocket
Salt and pepper
1 yellow pepper finely diced
100g Spanish onion finely chopped
150ml olive oil
200ml vegetable stock
2 peeled garlic cloves
Pinch of turmeric
Pinch of sugar
Salt and pepper to taste
1. In a large frying pan sauté the diced yellow peppers, onion and garlic with a little olive oil, over a medium heat, for 2 to 3 minutes.
2. Add the vegetable stock to the pan, the sugar and turmeric, and continue to cook until most of the liquid is has gone.
3. Add the mix to a food processor and blend to a smooth puree, add the vinegar and remaining olive oil and blend until mixed. Strain through a fine sieve and set aside until needed.
4. Place the sliced black pudding under the grill on a low heat and cook for 4 to 5 minutes turning them over every couple of minutes. You want them to be dark and crispy, set aside on kitchen paper.
5. Pre-heat your grill to the hottest setting, place the queen scallops on a tray and drizzle with some olive oil and season, they only take a couple of minutes to cook, serve the scallops hot from the grill.
6. To serve, arrange three slices of the black pudding on the centre of each plate. Drizzle the yellow pepper dressing around the plate, scatter the micro herbs, 4 quarters of cherry tomatoes and viola petals over the dish.