Scallops with black pudding meatballs recipe
 The combination of pork mince and black pudding makes the most succulent, delicious meatballs, served here with scallops, buttered peas and pea shoots. 1.5 litres/2½ pints pork or chicken stock 30g/1oz unsalted butter1 shallot, finely chopped1 garlic clove, finely chopped 1 onion, thinly sliced 1 bay leaf 1 tsp finely chopped fresh tarragon 1 tsp finely chopped fresh parsley 100g/3½oz pork belly mince 100g/3½oz black pudding, crumbled½ free-range egg, beatensalt and freshly ground black pepper 1.5 litres/2½ pints pork or chicken stock 30g/1oz unsalted butter 1 shallot, finely chopped 1 garlic clove, finely chopped 1 onion, thinly sliced 1 bay leaf 1 tsp finely chopped fresh tarragon 1 tsp finely chopped fresh parsley 100g/3½oz pork belly mince 100g/3½oz black pudding, crumbled ½ free-range egg, beaten salt and freshly ground black pepper 30g/1oz butter 1 banana shallot, finely chopped150g/5½oz frozen petit pois 1 Little Gem lettuce, roughly chopped 50ml/2fl oz dry white wine 100ml/3½fl oz chicken stock 30g/1oz butter 1 banana shallot, finely chopped 150g/5½oz frozen petit pois 1 Little Gem lettuce, roughly chopped 50ml/2fl oz dry white wine 100ml/3½fl oz chicken stock 2 tbsp olive oil6 king scallops, cleaned30g/1oz unsalted butter2 tbsp pea shoots, to garnish 2 tbsp olive oil 6 king scallops, cleaned 30g/1oz unsalted butter 2 tbsp pea shoots, to garnish Method To make the black pudding meatballs, simmer the stock in an ovenproof saucepan until the volume of liquid has reduced to 500ml/18fl oz. Add the onion and bay leaf to the hot stock. Preheat the oven to 180C/160C Fan/Gas 4. Heat the butter in a frying pan and fry the shallot and garlic until softened. Mix the tarragon and parsley in a large bowl and add the pork mince. Crumble in the black pudding, add the softened shallot and garlic, mix together and then add the egg to bind. Season with salt and freshly ground black pepper and mix well. Roll the mixture into small balls (about 2.5 cm/1in) and drop them into the hot stock. Braise in the oven for 40 minutes to cook through, basting the tops occasionally, if needed. To make the buttered peas, heat the butter in a saucepan and fry the shallot, peas and lettuce for 2 minutes. Add the wine and cook to reduce the liquid by half, then pour in the stock, taste and season with salt and pepper. To make the scallops, heat the olive oil in a frying pan over a high heat and fry the scallops for 1–2 minutes each side, adding the butter to allow it to melt into the scallops. Serve 2 or 3 meatballs per person with the peas and their cooking liquid. Top with 3 scallops per person and garnish with the pea shoots. To make the black pudding meatballs, simmer the stock in an ovenproof saucepan until the volume of liquid has reduced to 500ml/18fl oz. Add the onion and bay leaf to the hot stock. To make the black pudding meatballs, simmer the stock in an ovenproof saucepan until the volume of liquid has reduced to 500ml/18fl oz. Add the onion and bay leaf to the hot stock. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the butter in a frying pan and fry the shallot and garlic until softened. Heat the butter in a frying pan and fry the shallot and garlic until softened. Mix the tarragon and parsley in a large bowl and add the pork mince. Crumble in the black pudding, add the softened shallot and garlic, mix together and then add the egg to bind. Season with salt and freshly ground black pepper and mix well. Mix the tarragon and parsley in a large bowl and add the pork mince. Crumble in the black pudding, add the softened shallot and garlic, mix together and then add the egg to bind. Season with salt and freshly ground black pepper and mix well. Roll the mixture into small balls (about 2.5 cm/1in) and drop them into the hot stock. Braise in the oven for 40 minutes to cook through, basting the tops occasionally, if needed. Roll the mixture into small balls (about 2.5 cm/1in) and drop them into the hot stock. Braise in the oven for 40 minutes to cook through, basting the tops occasionally, if needed. To make the buttered peas, heat the butter in a saucepan and fry the shallot, peas and lettuce for 2 minutes. Add the wine and cook to reduce the liquid by half, then pour in the stock, taste and season with salt and pepper. To make the buttered peas, heat the butter in a saucepan and fry the shallot, peas and lettuce for 2 minutes. Add the wine and cook to reduce the liquid by half, then pour in the stock, taste and season with salt and pepper. To make the scallops, heat the olive oil in a frying pan over a high heat and fry the scallops for 1–2 minutes each side, adding the butter to allow it to melt into the scallops. To make the scallops, heat the olive oil in a frying pan over a high heat and fry the scallops for 1–2 minutes each side, adding the butter to allow it to melt into the scallops. Serve 2 or 3 meatballs per person with the peas and their cooking liquid. Top with 3 scallops per person and garnish with the pea shoots. Serve 2 or 3 meatballs per person with the peas and their cooking liquid. Top with 3 scallops per person and garnish with the pea shoots.