Jamie Oliver, introduces this recipe by saying
“The richness of the black pudding works really well with the clean taste of the scallops. And, if you haven’t eaten the roe (the orange bit on the scallop) before, give it a go. Just carefully trim them off the scallops then fry them for some added tastiness!”
To Serve: Arrange the salad leaves on a large platter, then nestle the scallops in among them. Sprinkle over the crispy black pudding and the croutons. Snip the salad cress over the top, and finish with a good squeeze of lemon juice and a drizzle of olive oil.
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