Scallops and black pudding towers

Scallops

1. Remove roe then season scallops with salt and freshly ground black pepper. Drizzle over the olive oil.
2. Heat a griddle pan over a medium to high heat, add the scallops and grill for 1-2 minutes on each side, or until just cooked through.
3. Remove from the pan and set aside.

Black Pudding

1. Heat oil in a non-stick frying pan over a medium heat. Add the slices of black pudding, in batches if necessary, and fry for 1-2 minutes on each side or until crisp and golden-brown on both sides.
2. Remove from the pan, set aside and keep warm.

Roasted Cherry Tomatoes

1. Pre heat oven to 200C, gas 6.
2. Place tomatoes, cut-side facing upwards, onto a baking tray. Drizzle over olive oil and balsamic vinegar and season with the salt and freshly ground black pepper to taste.
3. Transfer to the oven and roast for 8 -10 minutes.

Apple and Sage Leaves

1. Arrange the sliced apple rings onto a clean work surface. Drizzle over the lemon juice.
2. Heat half of the oil in a non-reactive frying pan over a medium heat, add the apple slices and fry for 1-2 minutes on each side, or until softened.
3. Add the butter and continue to fry the apple slices until deep golden-brown on both sides.
4. Meanwhile, heat the remaining vegetable oil in a separate frying pan over a high heat. When the oil is smoking, add the Sage leaves and fry for 20-30 seconds, or until crisp and golden-brown.
5. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

Lemon Infused Oil

1. Combine lemon and oil is a small bowl. Allow to infuse.

To Serve:

1. Arrange the fried apple rings into the centre of each of four serving plates.
2. Place one slice of black pudding on top of each and balance a scallop on top of the slices of black pudding.
3. Drizzle over the sauce.
4. Garnish each plate with three of the roasted cherry tomatoes and drizzle over the lemon infused oil.