8 x large scallops (roe off)
150g x room temperature salted butter
50g x black pudding (chopped)
10 x rashers of streaky bacon
4 x scallop shells (you can get these from the fish mongers)

  • set oven to 195*c
  • slice your bacon into thin lardon’s
  • heat a medium sized frying pan and add your lardons, no need to oil the pan as the bacon is fatty enough.
  • fry on a medium to high heat until golden and super crispy, continuously moving the bacon around the pan.
  • once crisp pour your bacon into a bowl lined with kitchen roll and set aside
  • in a bowl add your butter and black pudding and smush together to creat a chunky black pudding butter
  • put two scallops in each shell and add a big spoon of the black pudding putter over the top
  • place on a baking tray and cook in the oven on the middle shelf for 4/5 minutes depending on the size of your scallops
  • remove from the oven and place on a plate or serving board
  • sprinkle over a generous amount of your crispy bacon and enjoy