Scallops with Grilled Black Pudding à l’orange

Sauce à l’orange became very much part of British eating, particularly in the 1970s, usually garnishing roast duck. The sauce may have come from France, but mixing fruits of all varieties with fish and meats had been a British habit since the Middle Ages. It became a very fashionable combination again in the 1980s, during the nouvelle cuisine rage that hit Britain, once again influenced by France.

Most fruit and fish/meat combinations just don’t appeal to me. (Chicken