Chef Hubert's Elegant Scallops and Black Pudding Verrines with Granny Smith Apples and Sichuan Pepper

• 6 scallops
• 6 walnuts
• 250 g black pudding
• 2 green apples (Granny Smith)
• 1 tablespoon brown sugar
• 15 g semi-salted butter
• 50 g fresh butter
• Salt from the island of Ré
• Crushed Sichuan pepper

1. Peel, core, and cut the apples into small wedges. Melt the semi-salted butter with the brown sugar over low heat. Add the apples and cook gently until tender. Cool and refrigerate.
2. Remove the skin from the black pudding and crumble the flesh with a fork. Spoon into the base of 6 verrines, top with cooked apple quarters, and chill.
3. Just before serving, denerve the scallops and sear in hot butter for 1 minute per side. Warm the verrines in a microwave or bain-marie. Top each with a scallop, a pinch of Ré salt, and crushed Sichuan pepper.
4. Serve immediately.

A signature creation by Chef Hubert, blending delicate seafood with bold flavors for an unforgettable appetizer.