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

jbfauthor

March 17, 2010

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.