*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
- 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 PURÉE
- celeriac 250g, peeled and very thinly sliced
- whole milk 250ml
- unsalted butter 40g
- riesling agrodolce or white balsamic vinegar to taste
Method
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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.
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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.
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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.
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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....
Nutritional Information
- Kcals 252
- Fat 22g
- Saturates 13.2g
- Carbs 6g
- Sugars 4.7g
- Fibre 3.9g
- Protein 5.5g
- Salt 0.4g
