Ingredients (per person):
1 Slice each of Black & White Pudding
I heaped tablespoon of Red Onion Marmalade
1 Teaspoon Pesto
1. Heat a ridged grill pan and cook the slices of pudding
2. On the same pan, sear the scallops for 1 minute on each side
3. Place the onion in the centre of the plate, stack the pudding and
the scallops neatly on top and drizzle with the pesto.
Red Onion Marmalade:
2 Red Onions
Glass of red wine
2 Tablespoons Caster Sugar
Cracked Black Pepper
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.
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.