Autumn is in full swing, and although leafy salads are on the way out, it doesn't mean you can't make something light using seasonal autumnal fruits & vegetables. Celeriac has a crunchy celery like taste and paired with apple and black pudding, we have some very classical flavour combinations that work especially well with sweet scallops. What makes this dish unusual is the black pepper dressing, it uses a lot of pepper but it is not overpowering, the pepper just lending a warm background heat. For two:
Large sacllops - 6, roes removed
Celeriac - 1/3, peeled and very finely shredded
Braeburn apple - 1, cored and very finely shredded
Chives - 1 small bunch, finely chopped
Good quality black pudding - 2 slices, approx 75g each
Extra virgin olive oil - 1 tbsp
Veg Oil - 1 tbsp plus more for frying
Honey - 1 tbsp
Sherry vinegar - 1 tbsp
1 heaped tsp finely ground black pepper - it must be fresh, grind your own.
Remove your scallops from the fridge and allow to come to room temperature - maybe half an hour. Make your dressing in a jam jar, shaking together the olive and vegetable oils, the vinegar, honey, salt and pepper. Heat your oven to 180c.
In a good non stick pan, gently fry the black pudding on both sides for a couple of minutes until cooked and keep warm in the oven. Wipe out the pan and get on a medium high heat. Season your scallops with salt only, then pan fry in a little vegetable oil until golden on one side. Flip over and brown the other side. Depending on how fat your scallops are, you may need to flash them through the oven for no more than 2 mins to warm them through. If you are using supermarket scallops, pan frying alone should be sufficient.
Mix the celeriac and apple with the chives and the dressing. Season with a little salt if it needs it, then serve the scallops on the salad with the black pudding.