Pan-fried Scallop with Celeriac Puree
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Feeds 1 - 2 people 
Prep time 5m
Cook time 20m
Description
- 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
- Peel and dice the celeriac in to 1-inch cubes to allow for even cooking. Place in a saucepan with enough milk and cream to cover, add in 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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