Scallop and black pudding goyza with a teryaki dip would be really impressive, and you can prepair most of it the next day...
... you just get some goyza pastry, chop up the scallops and black pudding and mix up, stuff the pastry and seal with some egg yolk. Maybe add some chives to it too.

Then on the day, you fry them in a bit of oil in a sauce-pan for about 30 seconds, with the pan as hot as you can get it, so you get a cripsy bottom, then pour in a glass of water and put a lid on for 2 minuites.
( G/PP 💩💩💩💩💩&#128, Mon 14 May 2012, 13:35, Reply)