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How the dish was created.
(From Leicester Mercury)
Scallops with belly pork and white pudding. Serves four.
8 diver caught scallops 8 thin slices of white pudding 40ml pea puree 40ml sweetcorn puree 40ml jus 150g belly pork confit (or pancetta if you can't get belly pork) shiso cress chive sticks lemon wedge salt and pepper Seal off the belly pork and white pudding in a hot oiled pan until they have some good colour.
Seal the scallops in a hot pan - make ...
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