³ÉÈË¿ìÊÖ

Scallops, celeriac purée, black pudding, red chicory and anchovy salad

Loading

A cheffy bistro-style starter for when you want to pull out all the stops!

Ingredients

For the celeriac purée

For the crumbled black pudding

For the scallops

  • dash olive oil
  • 3 King scallops, separated from their shells (ask your fishmonger to do this for you)

For the vinaigrette

For the red chicory and anchovy salad

  • 2 heads red chicory, leaves separated
  • 50g/1¾oz good-quality brown anchovies in oil, drained