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

Andrew Zimmerman

Sepia - Chicago, IL

Andrew Zimmerman makes his own black pudding—a sausage made with pig’s blood—for this dish. The hearty sausage is paired with the more delicate scallops, tangerine sauce, and almond salad, and is served with a creamy celery root purée.


Celery Root Purée:
  • 1 large celery root, peeled and diced
  • 1/4 cup heavy cream
  • Salt and white pepper, to taste
Tangerine Sauce:
  • 1 cup tangerine juice
  • 1/4 cup demi-glace
  • 1/3 cup heavy cream
  • Lemon juice, to taste
  • Salt and pepper, to taste
Almond Salad:
  • 1 ounce tangerine juice
  • 2 teaspoons citron vinegar, or apple cider vinegar
  • 1 1/2 ounces vegetable oil
  • 1 1/2 teaspoons olive oil
  • 1/2 head of frisée, cleaned and shredded
  • 2 tablespoons roughly chopped Marcona almonds
  • 2 tablespoons roughly chopped celery leaves
  • 2 tablespoons roughly chopped chervil
  • Zest of one tangerine

To serve:

  • 3 tablespoons olive oil, divided
  • 8 to 12 sea scallops
  • 4 ounces blood pudding, sliced


To make the celery root purée, cover the celery root with water in a large pot and boil until tender, about 20 minutes. Drain and purée in a blender with the cream. Season with salt and white pepper.

To make the tangerine sauce, bring the tangerine juice to a boil in a medium pot and reduce to about 1/4 cup, about 10 minutes. Add the demi-glace and bring to a boil. Add the cream and boil for 10 more minutes. Season with lemon juice, salt, and pepper. Strain and set aside.

To make the salad, combine the tangerine juice and vinegar in a food processor. Slowly add the vegetable and olive oil until emulsified. Toss the frisée, almonds, celery leaves, chervil, and zest in a small bowl with the vinaigrette to taste.

Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Slice the blood pudding. Fry the slices for about 2 minutes on each side, until dark and crispy. Remove from the pan and wipe clean. Heat 2 tablespoons of vegetable oil in the pan. Season scallops with salt and pepper on both sides. Place in the pan and sear the scallops until golden brown, about 2 minutes per side.

To plate, place some of the celery root purée on the center of each plate. Top with one to two slices of blood pudding and one to two scallops. Top the blood pudding with a tangle of the salad. Spoon some of the tangerine sauce around the plate.


8 servings