Knobs of butter, to cook scallops
8 pieces of black pudding, cut into discs
8 scallops, roe removed
1 tbsp olive oil
Apple celeriac purée:
150g celeriac, peeled and cubed
200ml chicken stock
1tsp curry powder
225g Bramley apples, peeled and cubed
Melt the butter in a frying pan and cook the black pudding until crispy on both sides. Drain on kitchen paper and keep warm.
Season the scallops with salt and pepper. Heat the same pan and add the olive oil. Cook the scallops on a high heat for 1 minute per side. Drain on kitchen paper and keep warm.
Cook the celeriac in a pot with the chicken stock and curry powder for 15 to 20 minutes until soft. Drain and keep warm.
Melt the butter in the pot and cook the apple for 5 minutes until soft. Remove from the heat and purée with the apple until smooth. Check for seasoning.
Spoon a little purée onto each plate, place the black pudding on top and then the scallops.
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