Featuring flavours of pancetta, curry leaves and lemon, this gorgeous dish is a must try.
Put 500ml/18floz of water into a sauté pan then set on the heat. Add the ginger, curry leaves, palm sugar and tamarind, bring to the boil and simmer for 10 minutes.
Cool slightly then place into a blender and blitz to a fine puree.
Put the sugar into a frying pan and heat until just golden, then add the apple and cook in the caramel for a few seconds before adding the butter. Add a splash of water and swirl around so that the apple is coated in a light caramel.
Heat a non stick frying pan until very hot, add the pancetta and cook on both sides until crispy. Remove from the pan and set aside, then add the black pudding to the pan. Fry on each side for 30 seconds only until just crispy but still soft on the inside. Remove and set aside.
Drizzle the scallops with a little oil then sear for 1½ minutes on each side until golden and just cooked. Squeeze the lemon juice over the top then remove from the pan.
Cut the scallops in half widthways. Place a piece of caramelised apple into the centre of the plate. Top with a small spoonful of puree then a piece of black pudding, half a scallop then repeat with another piece of apple, puree, black pudding, scallop and apple. Finish with a spoonful of puree and a couple of pieces of crispy pancetta. Finish with a drizzle of extra virgin olive oil.
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