Heat a non stick pan over a medium flame. When the pan is hot, pour in a spoon of olive oil, add the scallops and cook until golden on one side. After approximately 2 minutes turn over, add a knob of butter, season with salt and pepper and a squeeze of lemon juice. Transfer to a plate along with the cooking juices. 6 scallops. 1 tbsp of olive oil.. Place a non-stick frying pan on a medium-high heat. Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind. Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden.
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Add a small squeeze of juice from the wedge of lemon, halfway through cooking. 4 King Scallops, 1 Lemon. Use the pea puree with a spoon to create a teardrop-shaped base, then place the black pudding on top. Add scallop then decorate the plate with the peas, crispy bacon, pea shoots and season with salt and pepper. 20 g Pea Shoots, Salt and Pepper.. 5. Fry the black pudding in a frying pan, for about 2 minutes, on each side. 6. In a second pan, fry the scallops in butter, for about 1.5 minutes on each side. 7. When the black budding is ready, set it aside and fry the prosciutto strips for about 30 seconds on each side. 8. Plate up the black pudding, the puree, the scallop and the prosciutto
