Seared Scallops with Black Pudding

Method

1. Slice the black pudding into rounds approximately 1 cm thick and set aside alongside the scallops, ensuring both are patted completely dry with kitchen paper.
2. Melt 1 tablespoon of butter in a heavy-based frying pan over high heat until it begins to foam, then add the black pudding rounds and cook for 3 minutes per side until crisp, then remove and keep warm.
3. Gently warm the broccoli purée in a small saucepan over low heat for 5 minutes, stirring occasionally, until heated through and smooth.
4. Return the pan to high heat and add the remaining 1 tablespoon of butter, allowing it to reach a nut-brown colour before carefully placing the scallops in the pan.
5. Sear the scallops for 90 seconds on the first side without moving them to achieve a deep golden crust, then flip and cook for a further 60 seconds on the second side.
6. Spoon the warm broccoli purée onto each plate, arrange the crisp black pudding rounds alongside, and place the seared scallops on top, spooning any remaining brown butter from the pan over the scallops before serving immediately.