top of page

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.

Enjoy immediately.

Bon Appetit!

33 views0 comments

Recent Posts

See All


bottom of page