When the West Coats Atlantic meet the West Coast Land, you will get a scallop dish using an award winning black pudding made by Kelly’s butcher in Newport. “French Heart – Irish Produce” 
you will need,4 large scallops freshly open and prepare by your local fish monger. 
For the caramelized apple:
Cut and peel 1 pink lady apple in quarter. Melt 100gr caster sugar in a frying pan until light brown caramel with a pinch of cinnamon or 5 spiced. Add the apple and caramelized it for 2 to 3 minutes, keep it slightly crunchy. 

For the onion puree:
Take 3 large white onions and chopped coarsely. Put a nub of butter in a sauce pan and add the onion, 1 clove and a pinch of salt. Sweet it very slowly at low heat with a lid for about 20 minutes. Add a little of water if necessary during the cooking process. When cooked, drain it and blend the puree.

For the black pudding croquetteTake some of the fantastic Kelly’s black pudding and rolled it like a small sausage. Deep it in 1 egg well beaten and then in dried breadcrumb. Fry it until golden brown.

Apple-cider sauceChopped  1 shallot finely and sweet in a sauce pan with a nut of butter very slowly. Add the trimming of the pink lady apple, a string of marjoram or thyme and 1 pint of cider. Reduce to 2/3 and add the pouring cream. Reduce for a further 3 minutes at low mark. Remove the string of marjoram and blend the sauce.