Recipe: Seared Sea Scallop with Black Pudding, Celery Root Purée, Tangerine, and Almond Salad

In this unusual dish, black pudding—a blood sausage that's known as boudin noir in France and morcilla in Spain—is a rich complement to delicately seared scallops. The recipe comes from Andrew Zimmerman of Sepia, who will be cooking at the Beard House tomorrow night.

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On the Menu: March 14 through March 20

on-the-menu-eileen-miller Here’s what’s happening at the Beard House and around the country next week: Monday, March 15 7:00 P.M. A Schmaltz to Remember Even if you don’t know your derma from your deckle, this celebration of delicatessen delights will not disappoint—and you won’t go home hungry. Save the Deli author David Sax, along with deli maven Gail Simmons, has assembled a team of talented chefs to transform once-pervasive deli classics into creative, contemporary cuisine. Eat. Eat! Tuesday, March 16, 6:30 P.M. The Elements of Tofu We’re learning about the Japanese art of tofu making at this special JBF Greens dinner. Chef Hiroki Abe of EN Japanese Brasserie will create a five-course seated tasting menu that showcases the many forms of fresh tofu and its rich history and artistry

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