Scallops(Mussels) and Black Pudding served with Apple Chutney.

This recipe for Scallops and Black Pudding served with Apple Chutney sounded interesting and I tried it using large Mussels .
The recipe became Mussels sat on a Black Pudding and Apple sauce bed with a
Calvados and Crème Fraishe topping.
At the Taste of the West show at Westpoint Exeter we tried them out on the general public and the reaction was favourable so here is the original recipe using Scallops

Scallops and Black Pudding served with Apple Chutney.
For four people

12 scallops (3-4 scallops per person for a main course)(not applicable in Brixham)
(2 scallops for a starter)(????)
3-4 slices of best quality ,Black Pudding per person for a main course (2 for a starter).
Olive oil for frying
3 tablespoons apple chutney mixed with 2 tablespoons of cream
2 tablespoons of crème fraiche.
1 tablespoon of Calvados
Pepper
Chopped Parsley/Chives

Preheat the oven to 140 C
Mix the Apple Chutney with 2 Tablespoons of cream. Strain to remove lumps
Heat oil in pan and fry black pudding
Keep warm in preheated oven
Wipe the pan with a kitchen towel and add some more olive oil
Heat over a low heat and gently cook the scallops
Once cooked ,throw in the Calvados and flambé. When the flames have died down, remove the scallops and place in the oven.
Add the chutney sauce to the pan, some freshly ground pepper and the crème fraiche, reheat gently.

Place a slice of black pudding in the middle of the plate with a scallop on top .
Pour the cream and chutney sauce over and decorate with some chopped parsley/chives.