Scallops with black pudding and Jerusalem artichoke purée

Serves 4

Place the scallops on top of the Jerusalem artichoke purée then spoon the butter and black pudding over (Jason Lowe)

The sweetness of the scallops works really well with the earthiness of Jerusalem artichokes, which should be coming into season now.

300g Jerusalem artichokes
Salt and freshly ground black pepper
80g butter
150g good quality black pudding
1tbsp rapeseed or vegetable oil
12 medium scallops, cleaned and trimmed
A handful of picked parsley

Peel the Jerusalem artichokes and cut them in half if large. Add to a pan of salted water, bring to the boil and simmer for 10-15 minutes or until tender. Drain well and whizz in a blender or food processor to a purée. Return to a clean pan and place over a low heat. Warm the purée for a few minutes, stirring so it doesn't stick, until it has reduced slightly to a spoonable consistency; it shouldn't be wet and sloppy. Season to taste and stir in about 30g of the butter; keep warm.

Cut the black pudding into small nuggets and set aside ready to cook. Rub a non-stick heavy-based frying pan with the tiniest amount of oil. Heat until almost smoking, then add the scallops and cook over a medium-high heat for a minute on each side. Immediately remove from the pan to avoid overcooking and place on a plate; keep warm.

Lower the heat and add the black pudding, parsley and the rest of the butter to the pan. Cook gently for 2-3 minutes to warm through, stirring every so often.

To serve, spoon the Jerusalem artichoke purée on to warm serving plates, place the scallops on top, then spoon the butter and black pudding over.