Valentines Supper: Puree of Celeriac with Scallops & Black Pudding Crumble
1 Celeriac diced and steamed until soft. Blend with some creme fraiche and add a little salt and pepper. Not much seasoning required so as to allow the flavours of the other ingredients to come through.
Fresh scallops fried on the pan - about 2-3 mins each side until golden brown.
1 piece of black pudding grilled - about 2-3 mins each side.
Place the celeriac puree onto the plate, next add the crumbled cooked black pudding and finally assemble the scallops. Add a little lemon juice and black pepper to the scallops.