Scallops Recipe with Celeriac and Mushrooms

Scallop, celeriac and shiitake

  • serves 4 as a starter
  • Easy

Jackson Boxer serves this seafood starter at his Hebrides-inspired Notting Hill restaurant, Orasay. Here's how to make it at home for your next dinner party.


*This recipe is gluten-free according to industry standards

This recipe will make more celeriac purée than you’ll need but it will keep in the fridge for a week and would be great served on the side with roast pork



  • unsalted butter 50g
  • shiitake mushrooms 125g, diced
  • scallops (in their shells) 4, cleaned and shells kepts
  • vegetable oil 1 tsp
  • purple shiso to serve, (optional – see notes below)


  • celeriac 250g, peeled and very thinly sliced
  • whole milk 250ml
  • unsalted butter 40g
  • riesling agrodolce or white balsamic vinegar to taste


  • Step 1

    To make the celeriac purée, put the celeriac and milk into a wide pan and cover with a sheet of scrunched up baking paper. Cook very gently for 45 minutes-1 hour or until the celeriac is very soft, adding a splash of water if it starts to get dry. Tip into a blender or use a hand blender and whizz until completely smooth. Add in the butter, seasoning and a splash of vinegar to taste, and whizz again. Tip into a pan and keep warm.

  • Step 2

    Cook the butter and mushrooms in a pan over a medium-high heat for 5-10 minutes or until the butter has browned and the mushrooms are crisping at the edges.

  • Step 3

    Heat a non-stick frying pan until very hot and drizzle the scallops with a little oil and seasoning. Sear in the pan for 1 minute on each side, then remove, cut into quarters and toss in the browned butter and mushrooms.

  • Step 4

    Put a spoonful of purée into each scallop shell, top with some mushrooms, scallop quarters and plenty of brown butter. Top with purple shiso to serve, if you like.

Purple shiso is a fragrant Asian herb that often comes in cress-like form and is available from selected greengrocers.

Check out more of our best scallop recipes here....

BBQ Scallops in Shell Recipe

Nutritional Information

  • Kcals 252
  • Fat 22g
  • Saturates 13.2g
  • Carbs 6g
  • Sugars 4.7g
  • Fibre 3.9g
  • Protein 5.5g
  • Salt 0.4g