less than 30 mins
30 mins to 1 hour
By Matt Tebbutt
From Saturday Kitchen
For the celeriac purée
- 1 small celeriac, peeled and sliced
- 75g/2½oz butter
- 400ml/14fl oz milk
- 2 thyme sprigs
- 2 garlic cloves
- 1 bay leaf
For the crumbled black pudding
- dash olive oil
- 150g/5½oz good-quality morcilla black pudding, crumbled
For the scallops
- dash olive oil
- 3 King scallops, separated from their shells (ask your fishmonger to do this for you)
For the vinaigrette
- 2 tbsp sherry vinegar
- 3 tbsp olive oil
For the red chicory and anchovy salad
- 2 heads red chicory, leaves separated
- 50g/1¾oz good-quality brown anchovies in oil, drained
To make the celeriac purée, put the celeriac and 25g/1oz of the butter into a saucepan. Fry briefly then cover with the milk and add the thyme, garlic and bay leaf. Cook until the celeriac is tender. Drain, reserving the cooking liquor.
Blend the cooked celeriac in a food processor or blender until smooth. Add just enough of the cooking liquor to the blended celeriac to loosen to a purée. Add the rest of the butter, mix well and keep warm.
To make the black pudding, heat a dash of olive oil in a frying pan and cook the black pudding for 8–10 minutes.
To cook the scallops, heat the oil in a frying pan and fry the scallops for 2 minutes over a high heat.
To make the vinaigrette, mix the oil and vinegar together in a bowl.
To make the red chicory and anchovy salad toss the red chicory in the vinaigrette.
To serve, spoon some celeriac purée on each plate, layer some anchovy fillets through the dressed chicory, add some crumbled black pudding and finally halve the scallops and dot them around.