x slice thick-cut bacon
(recipe courtesy of Sams in Fowey
1. Crush the garlic and mix with the butter. Slice up the bacon and black pudding. Prepare the salad and lemon wedges. Season the scallops with salt and pepper.
2. Heat the black pudding and bacon in a hot pan for 4 minutes until they start to brown. Add the scallops and garlic butter and cook on a high heat for 2 minutes each side.
3. Sprinkle the scallops with a little parsley and serve on a bed of green salad with a hunk of fresh crusty bread and a wedge of lemon. Drizzle the juices and meat over the scallops.