1 Slice each of Black & White Pudding
I heaped tablespoon of Red Onion Marmalade
Red Onion Marmalade:
2 Red Onions
Glass of red wine
2 Tablespoons Caster Sugar
- Cracked Black Pepper
- Heat a ridged grill pan and cook the slices of pudding. On the same pan, sear the scallops for 1 minute on each side
- Place the onion in the centre of the plate, stack the pudding and the scallops neatly on top and drizzle with the pesto.
- Marmalade: Slice the onions and sauté in oil over a low heat for several minutes. Season with the pepper, add the sugar, water and wine and bring to the boil. Simmer gently for about 20 minutes until it reaches a shiny, jammy consistency.
- Pesto: Blend together 4oz Basil leaves, 1 teaspoon Pine Kernels, 4oz Extra Virgin Olive Oil, 4oz Grated Parmesan Cheese. If the consistency is too thick, add a teaspoon of cold water.