1 small celeriac, peeled and sliced
2 heads red chicory, leaves separated
2 garlic cloves
2 thyme sprigs
50g/1¾oz good-quality brown anchovies in oil, drained
1 bay leaf
dash olive oil
3 tbsp olive oil
2 tbsp sherry vinegar
75²µ/2½´Ç³ú butter
400ml/14fl oz milk
150g/5½oz good-quality morcilla black pudding, crumbled
3 King scallops, separated from their shells (ask your fishmonger to do this for you)