250g cooked Beetroot

Pink Himalayan Salt & Pepper

6 slices Black Pudding

1tsp Coconut Oil

18 Scallops

Cress to garnish


  • In a blender, whizz up the Beetroot with the Salt and Pepper until smooth
  • Slowly heat the beetroot up in a saucepan on a low heat
  • Whack the grill on high and place the Black Pudding under for 4 minutes on each side
  • Heat a frying pan on high with the Oil and add the Scallops, turning so they have a minute on each side
  • Assemble a tower, (no worries if it looks like Pisa’s), with Beetroot puree at the bottom followed by the Black Pudding then the Scallops with a sprinkling of cress for garnish

Serves: 6