Scallops with Black Pudding and Jerusalem Artichoke Purée

The sweetness of freshly shucked scallops really works well with the earthiness of Jerusalem artichokes. If you’re not confident about opening scallops yourself, then ask your fishmonger to do it for you. Don’t be tempted to buy those ready-prepared ones, unless you know that they have been freshly shucked; more often than not, they will have been soaked in water, frozen or washed to death and have practically no flavour left.