Scallops with Black Pudding and Squash

Cut the rind of the squash and spoon out and discard the pith and seeds. Cut the squash into chunks and simmer for about fifteen minutes until just tender. When done drain well and return to the saucepan.

Add a tablespoonful of butter and a half teaspoonful of ground cumin to the squash. Lightly crush with a potato masher. Add a little single cream and whip with a fork until you have the texture you like like. Season with salt and pepper. Cover and put to one side.

Meanwhile take the skin off the black pudding, cut into 1 cm slices and quickly brown on both sides in a little olive oil. Put to one side and keep warm.

Wash the scallops under some cold water and dry. Season with salt, fresh white pepper, and a little lemon juice. Sear quickly in a little olive oil for a couple of minutes per side.

Put the black pudding, scallops and some squash on to serving plates and serve  Zoom  .