Seared scallops with black pudding and celeriac puree

Ingredients

For the seared scallops with black pudding
knob of butter, to fry
4 pieces black pudding, cut into rounds the same size as the scallops
8 scallops, roe removed
salt and freshly ground black pepper
dash olive oil
For the celeriac purée
150g/5¼oz celeriac, peeled and cubed
200ml/7¼fl oz chicken stock
1 tsp curry powder
75g/2½oz butter
225g/8oz Bramley apples, peeled and cubed
salt and freshly ground black pepper

Method

1. For the seared scallops with black pudding, melt the butter in a frying pan and then add the black pudding to the pan. Fry on both sides until crisp, then transfer to a plate lined with kitchen paper and keep warm.
2. Season the scallops with salt and freshly ground black pepper. Heat the pan used to cook the black pudding until smoking, rub the scallops with olive oil and fry in the pan for one minute on each side. Pat the scallops dry on kitchen paper.
3. For the celeriac purée, place the celeriac into a pan with the chicken stock and curry powder. Simmer for 15-20 minutes until soft. Drain the celeriac. Keep warm.
4. Heat the butter in a pan and add the apple. Fry the apple in the butter for five minutes, or until soft, then remove from the heat and allow to cool slightly.
5. Place the celeriac and apple into a blender and blend to a purée. Fill a piping bag with the mixture (the piping is optional - alternatively you can spoon the purée onto the plate).
6. To serve, place a piece of black pudding in the centre of each serving plate with a scallop on each side. Pipe or spoon a little of the purée in between.