Make the vinaigrette first. Mix a pinch of salt, the mustard and the honey into a paste then add the red wine vinegar and olive oil and whisk vigorously until emulsified.

Place a large non-stick frying pan over a medium heat and add 1tbsp olive oil.

Add the black pudding and cook for 2-3 minutes on each side, then remove from the pan and keep warm.

Scrape any black pudding residue from the pan and add 1tbsp olive oil.

Season the scallops on both sides and cook them for 1-2 minutes on each side, making sure they are golden-brown on the outside.

To serve, place a disc of Stornoway black pudding on each warmed serving plate, with three scallops on top. Place the mixed leaves to the side and drizzle them with the vinaigrette.