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Scallop, celeriac and shiitake

Scallops Recipe with Celeriac and Mushrooms

Scallop, celeriac and shiitake

Name: Scallop, celeriac and shiitake
Total time: 1 h 10 min
Yield: Serves 4 as a starter
Ingredients: 50g unsalted butter; 125g shiitake mushrooms diced; 4 scallops (in their shells) cleaned and shells kepts; 1 tsp vegetable oil; to serve purple shiso (optional – see notes below); 250g celeriac peeled and very thinly sliced; 250ml whole milk; 40g unsalted butter; to taste riesling agrodolce or white balsamic vinegar

Jackson Boxer

Published: April 12, 2019 at 3:39 PM

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Serves 4 as a starter

Easy

Total time: 1 hr and 10 mins

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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.

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Alternatives

Complete the dish

*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

Ingredients

Nutrition

50g unsalted butter
125g shiitake mushrooms

diced
4 scallops (in their shells)

cleaned and shells kepts
1 tsp vegetable oil
to serve purple shiso

(optional – see notes below)

CELERIAC PURÉE

250g celeriac

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

Nutrition: per serving

kcal252
fat22g
saturates13.2g
carbs6g
sugars4.7g
fibre3.9g
protein5.5g
salt0.4g

Method

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....

Authors

Jackson Boxer

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