Ingredients:

  • 8 oz (4 slices) Black Pudding (high quality, 1/2-inch thick)
  • 8 King Scallops (large, dry packed)
  • 1/2 medium Granny Smith Apple, diced
  • 2 Tbsp Olive Oil (high smoke point)
  • 2 Tbsp Unsalted Butter (for basting)
  • Sea Salt and Fresh Black Pepper, to taste
  • 1 large (approx. 1 lb) Celeriac (celery root), peeled and chopped
  • 1 cup Whole Milk
  • 3 Tbsp Unsalted Butter (for celeriac purée)
  • 1/2 tsp Sea Salt (for purée)
  • 3 Tbsp Unsalted Butter (for brown butter vinaigrette)
  • 1 small Shallot, finely minced
  • 2 Tbsp Sherry Vinegar
  • 1 Tbsp Chicken Stock or Vegetable Stock
  • 1 Tbsp Fresh Chives, finely chopped (for garnish)

Instructions:

  1. Prepare the Celeriac Purée: Peel the celeriac and chop into uniform 1-inch cubes. Place in a saucepan and cover with milk and 1 cup of water. Add salt. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until the celeriac is fork-tender. Drain well, reserving a splash of the cooking liquid.
  2. Blend the Purée: Transfer the celeriac, 3 Tbsp of butter, and a splash of milk or cooking liquid to a high-speed blender. Blend until absolutely smooth and creamy. Keep warm and covered.
  3. Construct the Vinaigrette: Melt 3 Tbsp of butter in a small saucepan over medium heat. Cook, swirling often, until the milk solids turn deep amber brown and the butter smells nutty (3-4 minutes). Remove pan from heat momentarily and add the minced shallots to soften slightly.
  4. Finish Vinaigrette: Return to low heat. Deglaze the pan with sherry vinegar. Add the stock, a pinch of salt, and pepper. Keep warm, whisking just before serving. Dice the Granny Smith apple into precise cubes (brunoise) for garnishing.
  5. Sear Black Pudding: Heat a large skillet over medium-high heat with a splash of olive oil. Sear the black pudding slices for 2–3 minutes per side until heated through and a crisp crust is formed. Remove and keep warm.
  6. Sear Scallops: Pat the scallops thoroughly dry with paper towels and season generously just before cooking. Wipe the pan clean, return to high heat with the remaining olive oil. Add the scallops. Sear for 90 seconds.
  7. Baste Scallops: Flip the scallops. Add 2 Tbsp of butter to the pan. Once the butter foams, tilt the pan and quickly baste the scallops repeatedly for another 60–90 seconds until a deep golden crust is achieved. Remove immediately.
  8. Plate and Serve: Spoon the warm celeriac purée onto the centre of the plate. Place a slice of black pudding on the purée, topped with two seared scallops. Drizzle generously with the warm Brown Butter Vinaigrette. Scatter the fresh apple brunoise and chopped chives over the top. Serve immediately.