Pan-fried scallops with celeriac and chives
Choose scallops that look plump and dry. Make sure they haven't been soaked in water as they will shrink when cooked. They should smell sweet and clean and, if you can, buy scallops on the half shell.
Photo: Quentin Jones
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- 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.