Pork and Black Pudding Wellington with Scallops and Apple Purée

Pat the boneless pork loin completely dry with paper towels on a dedicated raw-meat cutting board. Season evenly on all sides with 5g kosher salt and 2g cracked black pepper, washing hands and wiping station immediately after to prevent cross-contamination.

Heat 15ml olive oil in a large stainless steel skillet over high heat until shimmering, then sear the seasoned pork loin using tongs for 90 seconds per side until deeply browned across all surfaces, avoiding cooking the interior.

Transfer the seared pork loin onto a clean plate and immediately brush 20g english mustard across the entire warm surface using a pastry brush, then place in the refrigerator for 20 minutes to chill completely.

Place 200g lean pork mince, 150g crumbled black pudding, minced shallot, grated garlic, chopped thyme, chopped sage, 1 egg white, 30ml chilled heavy cream, 3g kosher salt, and 1g ground black pepper into a food processor. Pulse 8 to 10 times until bound into a cohesive, spreadable farce without overworking.

Lay two overlapping sheets of plastic wrap onto a clean cutting board to form a 40cm by 30cm rectangle, then arrange 120g prosciutto di parma slices in a shingled rectangular grid matching the length of the pork loin.

Spread the prepared pork and black pudding farce evenly across the prosciutto layer using a rubber spatula, leaving a clear 1.5cm border along the top and bottom edges.

Place the chilled mustard-coated pork loin in the center of the farce layer. Lift the bottom edge of the plastic wrap to roll the prosciutto and farce tightly over the loin into an even cylinder, twist the plastic ends firmly like a candy wrapper to compress, and chill in the refrigerator for 30 minutes.

Roll out 375g puff pastry on a sheet of parchment paper into a 35cm by 30cm rectangle of 3mm thickness using a rolling pin. Unwrap the chilled meat cylinder, discard plastic wrap, and center the cylinder on the pastry.

Whisk 2 egg yolks and 15ml whole milk in a small bowl with a pastry brush. Brush pastry edges with egg wash, roll the pastry snugly around the meat cylinder until the edges overlap by 2cm, trim excess dough with a chef knife, crimp the ends shut, and invert seam-side down onto the parchment-lined baking sheet.

Brush the top and sides of the pastry thoroughly with the remaining egg wash using the pastry brush, lightly score diagonal decorative patterns into the crust surface using the back of a chef knife without piercing through, sprinkle with 2g flaky sea salt, and chill the entire baking sheet in the refrigerator for 20 minutes.

Preheat the oven to 200°C (400°F). Bake the chilled Wellington on the center rack for 30 to 35 minutes until the pastry is deep golden brown and an instant-read digital thermometer inserted into the center registers at least 63°C (145°F) for the pork loin core, ensuring the outer mince farce has reached at least 71°C (160°F).

Transfer the baked Wellington from the baking sheet onto a wire rack using spatulas and allow it to rest undisturbed for 10 minutes, after confirming the pork loin reached at least 63°C (145°F) and the mince reached at least 71°C (160°F) before removal from the oven.

While the Wellington bakes, combine 450g diced apples, 25g unsalted butter, 15g caster sugar, 15ml apple cider vinegar, 30ml water, 0.5g ground star anise, and 1g fine sea salt in a medium saucepan over medium heat. Cover with a lid and simmer for 12 minutes until the apples collapse into a tender pulp.

Transfer the hot stewed apples into a blender and blend on high speed for 90 seconds until completely smooth, silky, and glossy, then reserve warm in the saucepan off heat.

Pat 8 sea scallops dry on all sides using paper towels to remove moisture, then season the flat ends evenly with 3g kosher salt.

Heat 15ml olive oil in a cast iron skillet over high heat until smoking. Add seasoned scallops flat-side down and sear undisturbed for 90 seconds. Flip using tongs, add 30g unsalted butter, baste the scallops continuously with foaming butter until the scallop meat is pearly white and opaque throughout, extending the cooking time as needed, and finish with 10ml fresh lemon juice off heat.

Slice the rested Wellington into 4 equal thick rounds using a sharp chef knife with a gentle sawing motion. Spoon warm apple purée onto each plate, arrange a Wellington slice beside the purée, nestle 2 seared scallops alongside, and serve immediately.