Celeriac soup with scallops black pudding

Ingredients

• 2 tbsp olive oil
• 1 celeriac (about 1kg/2lb 4oz), peeled and cut into cubes
• 5 shallots, peeled and sliced
• 3 garlic cloves, chopped
• 150ml white wine
• 1 ½l chicken stock
• good pinch nutmeg
• 125ml double cream
• 100g black pudding, crumbled into small pieces
• 12 scallops, coral removed, each halved into 2 discs
• 50g butter

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