Pan-fried Scallop with Celeriac Puree
Drogo
2
5 minutes
20 minutes
These scallops with celeriac puree combine beautifully caramelised Japanese scallops with a rich and velvety celeriac base. The delicate sweetness of the seared scallops works wonderfully alongside earthy celeriac, luxurious truffle mash and a glossy port jus, creating an elegant balance of sweet, savoury and earthy flavours. Simple yet sophisticated, this dish makes an impressive choice when entertaining or looking for a restaurant-style seafood dish at home.
Perfect as an elegant scallop starter, this combination showcases the quality of premium Japanese scallops while keeping the accompaniments refined and complementary. The creamy celeriac puree provides a smooth foundation for the tender scallops, while truffle adds depth and the port jus brings richness and acidity. Whether served as part of a special dinner or festive menu, this dish is guaranteed to impress seafood lovers.
Ingredients
Japanese Scallops
- 1 Celeriac
- Truffle mash
- 100ml full fat cream
- 100ml whole milk
Fresh thyme
10-20g black truffle
- 1 clove garlic, lightly crushed
Micro coriander to garnish
Purple Shiso to garnish
Olive oil
Butter
- Salt to taste
Directions
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Peel and dice the celeriac into 1-inch cubes to allow for even cooking. Place in a saucepan with enough milk and cream to cover, add the salt, garlic and fresh thyme and let infuse for 10 mins on a low heat. Stir every so often and remove from the heat once the celeriac is fully cooked.
Strain the liquid and set aside. Blitz the cooked celeriac and add the residual cream until you have a smooth puree. Add the mashed potato and some finely diced black truffle, salt to taste, and finish with a drizzle of truffle oil.
In a separate frying pan, heat up some olive oil while you season the scallops with some salt. Once the pan is hot, place the scallops in and they should sizzle nicely. Leave for 20-30 seconds before adding in a knob of butter and some thyme. Baste with the aromatic butter a few times and then serve immediately on top of the celeriac and truffle mash. Optional: serve with a port wine jus reduction for an extra punch of flavour and garnish with some micro herbs.
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