Description:
Ingredients:
Cooking Method:
Grill the black pudding until crispy and then crumb it up.
Mix together with the mash and a little pesto.
Chop the butternut squash into pieces. Roast the squash with the chilli and garlic in the oven until soft, the smaller the pieces the faster they will cook.
While the squash is roasting in the over bring the vegetable stock to a gentle simmer.
Once soft blitz with the hot stock until required consistency, it should coat the back of a spoon, keep it warm.
Grill the bacon until cooked through, once cooked place between two flat trays and place a weight on top.
Heat a non-stick pan until lightly smoking, drop all the scallops in and allow for a carmel colour on both sides.
Once caramelised season the scallops with salt and pepper and a squeeze of lemon, drizzle the remaining pesto and butter over. Allow sit for 1 min on paper towelling to avoid run off on your dish.
Plating Up:
Using a silver cutter place your mash dead centre of your plate sitting the scallops over lapping on top.
Drizzle the squash puree around the plate.
Stand the bacon dead centre letting the mash hold it up.
Garnish using rocket.
