Olive Magazine
Scallops Recipe with Celeriac and Mushrooms

Scallop, celeriac and shiitake

Published: April 12, 2019 at 3:39 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a starter

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.

Nutrition:
NutrientUnit
kcal252
fat22g
saturates13.2g
carbs6g
sugars4.7g
fibre3.9g
protein5.5g
salt0.4g
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*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

  • 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

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....

BBQ Scallops in Shell Recipe
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