Pan Seared Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Celeriac Purée

   Peel and chop the celeriac into small cubes. Place in a pot and cover with water. Bring to a boil and simmer until tender, about 15 minutes. Drain and return to the pot. Add heavy cream, saffron, salt, and pepper. Blend until smooth and creamy. Keep warm.

2. 2

   Cook the Black Pudding

   Slice the black pudding into rounds. In a skillet, heat a small amount of olive oil over medium heat. Add the black pudding and cook until crispy, about 2-3 minutes on each side. Remove and set aside.

3. 3

   Pan-Seer the Scallops

   Pat the scallops dry with a paper towel and season with salt and pepper. In the same skillet, add more olive oil and heat until shimmering. Place the scallops in the skillet, cooking for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan.

4. 4

   Prepare the Parma Ham

   In the same skillet, quickly crisp up the slices of Parma ham for about 1 minute on each side. Remove and set aside.

5. 5

   Plate the Dish

   Spread a generous spoonful of celeriac purée on each plate. Top with the pan-seared scallops, crispy black pudding, and crispy Parma ham. Serve immediately.