- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 celeriac (about 1kg/2lb 4oz), peeled and cut into cubes
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 5 shallots, peeled and sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3 garlic cloves, chopped
- 150ml white wine
- 1½ l chicken stock
- good pinch nutmeg
One of the most useful of spices for both sweet and savoury…
- 125ml double cream
- 100g black pudding, crumbled into small pieces
- 12 scallops, coral removed, each halved into 2 discs
This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat the oil in a large pan over a medium heat and add the celeriac, shallots and garlic. Gently fry for a few mins, until they soften without colouring. Add the white wine, bring everything to the boil and reduce the liquid by half. Add the chicken stock and nutmeg, bring to the boil again, then reduce the heat and simmer for 10-15 mins or until celeriac is tender. Remove from the heat and cool for 5 mins.
Transfer the soup to a food processor and blend until smooth. Pour the soup back into the pan, add the cream and generously season with salt and freshly ground pepper. Reheat gently while you finish everything else.
In a large frying pan, fry the black pudding until crisp. Set aside on kitchen paper to soak up any fat. Wipe out the pan.
Season the scallops. Heat the frying pan again until hot and add the butter. When it is foaming, add the scallops and sear for 1 min on each side, or until just cooked through, then place on a warm plate. To serve, pour the soup into 8 bowls, top each with 3 scallops and sprinkle with black pudding.
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Want to get ahead?The soup can be made up to 4 weeks ahead and frozen, or a few days in advance and stored in the fridge.