For the Apple Purée
Place the apple dice and sugar in a pan and cover with a lid and cook until soft, purée with a blender and keep to one side.
For the black pudding
Cut the black pudding slices into quarters, place on a baking tray and cook in a moderate oven until hot.
For the Scallops
Drizzle the scallops with the oil and coat well.
Cook the scallops in a dry non-stick pan for about 2 minutes each side – season well.
Place a piece of black pudding into a small dish, top with the scallop,
add a few dots of apple purée and finish with baby cress.