Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
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.