Photo: Quentin Jones
- 16 scallops in their shell
- 1 medium-sized celeriac bulb
- 1 small onion, peeled and diced
- 2 cloves garlic, minced
- 4 tbsp extra virgin olive oil
- 50g butter
- Salt and pepper
- 1 bunch chives, finely sliced
Remove the tough outer skin from the celeriac with a sharp knife. Slice the remaining white fl esh into thin wedges. Heat half the olive oil in a pan and lightly fry the onion and garlic, making sure they don¿t colour. Add the celeriac and toss for a minute.
Add enough water to just cover the celeriac and simmer until it is tender.
This should take 10-15 minutes, leaving only a little of the water. Place the contents in a food processor, adding the butter and seasoning with salt and pepper (mash with a fork for a more textured result). Fold the chives into the celeriac puree evenly.
Remove scallops from the shell and wash each shell thoroughly. Heat the rest of the olive oil in a pan on a high fl ame and sear the scallops for 20-30 seconds on each side and season with salt and pepper. Place a little of the mash in each shell and then fi nish with a scallop on top.
- Main Ingredients - Shellfish
- Cuisine - French