Pan seared scallops Recipe

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.

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.

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.

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.

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.