Lyme Bay scallops with black pudding

Serves 4

16-20 scallops in the shell, depending on size and your budget
250g dry mashed potato (no butter or cream)
80ml double cream
30ml rape seed or olive oil
4 rashers of bacon
200g Peter Gott’s black pudding (or any other good quality black pudding)
Juice of half a lemon

First, open the scallops and remove all of the filters and siphons, leaving the plump orange roe attached, they may need to be rinsed under gently running cold water to remove any grit. Wash and keep the curved shell to serve.  Next, cut the bacon rashers and black pudding into one centimetre chunks.  Bring the cream to the boil in a pan and remove from heat. Slowly start adding the dry mashed potato to the cream, whisking all the time, continue until all the potato has been added. Whisk in the rape seed oil and season. Keep warm.

In a preheated skillet or frying pan sear the scallops until golden brown. Add the bacon and black pudding to the same pan. Turn the scallops over and cook through.  In each of the shells, or directly on to the plate if preferred, spoon four or five good dollops of the potato mixture. Just as the scallops, bacon and black pudding are cooked squeeze in the juice of half a lemon and a little salt.  Place one scallop onto each dollop of potato and spoon over some of the pan juices. Serve immediately.