Scallop, celeriac and shiitake
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Skip to ingredients
- 50g unsalted butter
- 125g shiitake mushroomsdiced
- 4 scallops (in their shells)cleaned and shells kepts
- 1 tsp vegetable oil
- to serve purple shiso(optional – see notes below)
CELERIAC PURÉE
- 250g celeriacpeeled 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.
