Black pudding, scallop and celeriac toasts
Prep time: 20 minsTotal time: 
Black pudding, scallop and celeriac toasts
A little black pudding goes a long way, adding a savoury note to these toasts. Make the crumb and celeriac purée ahead, then gently reheat and sear the scallops to serve
Prep time: 20 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 250g celeriac, peeled and cut into chunks
- 200ml semi-skimmed milk
- 100ml double cream
- 1 bay leaf
- ½ x 230g pack black pudding slices (we used The Bury Black Pudding Company)
- 1½ tbsp olive oil
- 2 garlic cloves, crushed
- 1 x 200g pack Taste the Difference Raw Large Canadian Scallops, defrosted
- 4 slices sourdough
- ½ x 20g pack chives, snipped
- 1 lemon, cut into wedges, to serve
Step by step
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Put the celeriac, milk, cream and bay leaf into a large saucepan with a pinch of salt. Bring to a simmer and cook for 25-30 minutes, or until the celeriac is tender. Remove from the heat and cool for a few minutes, before transferring the contents of the pan to a high-speed blender with 50ml of water. Blend until smooth, season to taste and cover to keep warm.
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Crumble the black pudding between your fingers. Heat 1 tablespoon of olive oil in a frying pan over a medium heat and fry the black pudding for 10 minutes, stirring occasionally, until crisp. Add the garlic and cook for 1 minute. Transfer to a bowl.
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Pat the scallops dry with kitchen paper and season. Wipe out the frying pan, then heat the remaining olive oil over a medium-high heat. Fry the scallops for 3 minutes on one side, then turn over and fry for a further 2 minutes or until cooked through, with a caramelised golden crust.
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Toast the sourdough slices. Spread the celeriac purée on top, add 2-3 scallops to each slice and sprinkle over the black pudding crumb. Top with the chives and serve with lemon wedges for squeezing over.
