Pat scallops completely dry on kitchen paper.

Heat a frying pan with a tiny touch of olive oil and fry chorizo until crisp; it will release red, flavorful oil.

Remove chorizo. In the same pan, fry black pudding slices 2-3 minutes per side until crisp with browned edges, then remove.

Pat scallops dry again with paper towel and season with salt and pepper.

Heat the same frying pan with a splash of oil until very hot.

Place scallops in the pan starting at the 12 o'clock position and arrange them around the pan like a clock face, so you remember the order to turn them.

Cook scallops 1-2 minutes on the first side without moving them, until a golden, crisp seared underside forms; if still white with no color, the pan isn't hot enough—turn up the heat.

Turn scallops over and cook 1 more minute on the other side until golden. Scallops should be opaque in the middle; don't overcook or they become rubbery.

On a clean white plate, place a handful of watercress in the center for a vibrant green base.

Scatter apple matchsticks over the watercress.

Arrange black pudding slices (about three) around the watercress, top each with a seared scallop, then top with crispy chorizo.

Squeeze lemon into the pan juices and swirl to make a lemony olive oil dressing; drizzle over the dish.

Top with chopped chives and serve with lemon wedges.