Recipe Scallop and Black Pudding Salad

[The Velvet Curtain]

Ingredients:
Scallops
Black pudding
Goats cheese
Spinach and chard leaves
Beetroot diced
Mixed seeds

For the vinegarette:
Dijon mustard
Sugar
Cider or white wine vinegar
Light oil


Method:
Dice the black pudding into thumb sized pieces and place on a baking tray in a hot oven for 20 minutes or until crisp on the outside.
If the scallops are large then half them.
Place the leaves on a plate, scatter over the beetroot, broken up goats cheese and seeds.
To make the vinegarette place in a small pot with a secure lid - 1 teaspoon of mustard, 1 teaspoon of sugar, 1 tablespoon of vinegar and 3 tablespoons of oil then season. Secure the lid and shake to emulsify.
Once the black pudding is done sear the scallops on both sides to colour and warm through.
Place the scallops and black pudding on the leaves and drizzle over the dressing.

 

[Morning Glory]

When you say seeds... what are the white seeds I can see?

 

[The Velvet Curtain]

When you say seeds... what are the white seeds I can see?

Sunflower and pumpkin, any mixed seeds will do, they are there for texture.

 

[Morning Glory]

When I first saw the photo, I thought they were pine nuts - which I suppose might also work.