Scallops, Black Pudding and Orange Jam 黑布丁和果醬扇貝

  • 12 pcs medium scallops (with coral if possible for colour and texture)
  • 12 slices Portuguese black pudding
  • splash Moscatel wine (substitute: any sweet wine)
  • 200 g mixed salad leaves
  • 50 g sun dried tomatoes (quartered)
  • 75 ml extra virgin olive oil
  • 25 ml balsamic vinegar
  • 100 g orange jam

Heat a little oil in a small frying pan. Add scallops and fry for 30 seconds, turning once. Addcorals and fry for a further 15 seconds, turning once.
Remove the scallops and their corals from the pan and keep warm. 
Add black pudding to the pan and fry for three minutes, turning once, then remove from the pan.
Pour in the wine, turn up the heat, and stir to collect the cooking juices.
To serve, place the salad on a plate, and add the sun dried tomatoes with the balsamic vinegar and olive oil dressing.
Top with the black pudding, scallops and corals. 
Pour over the cooking juices and add the orange marmalade to finish.

Note: Alternative confiture: Apple puree or Apricot Chutney

Wine recommendation: Esporao Reserva, white.