Scallops, celeriac purée, black pudding, red chicory and anchovy salad

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

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
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