For the purée
Add the apples into a pan with the butter and sweat down, making sure that you have no colour from the apples. Add the sugar and simmer for 15 minutes then blend to a smooth paste.
For the main
Place the bacon and the black pudding on a tray and grill slowly until golden brown.
Fry the scallops in a pan until golden brown on both sides, then add a splash of lemon juice and butter and remove from the heat then serve.