- 12 large hand dived scallops
- Olive oil
- Maldon sea salt and fresh black pepper
- For the purée (makes more than required but freezes well):
- 1 small celeriac, peeled and cut into rough 2cm cubes
- 150ml milk
- 30g unsalted butter
- Maldon sea salt
- For the sauce:
- 50ml white wine
- 50ml dry vermouth
- 200m fresh vegetable stock
- 60g unsalted butter
- zest of half a lemon
- lemon juice to taste
- 20g Westlands salty fingers, picked into small pieces
Seared scallops with celeriac puree, lemon butter sauce and Westlands salty fingers
Seared scallops with celeriac puree, lemon butter sauce and Westlands salty fingers
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Seared scallops with celeriac puree, lemon butter sauce and Westlands salty fingers recipe a try yourself? Seared scallops with celeriac puree, lemon butter sauce and Westlands salty fingers recipe - serves four
Ingredients
Method
For the purée:
Place the celeriac in a small pan and add the milk and butter, and cover with water. Bring to the boil and cook until the celeriac is completely tender. Drain the liquid into a clean pan and reduce by around three quarters. Purée the celeriac in a blender adding enough of the reduced cooking liquid to make a smooth purée. Pass through a fine sieve and adjust the seasoning. Keep warm.
For the sauce:
In a small saucepan reduce the wine and vermouth to a syrup. Add the stock and reduce by three quarters. Whisk in the butter to create a light sauce. Grate in the lemon zest and add lemon juice to taste.
To serve:
Heat a little olive oil in a nonstick frying pan until smoking hot, season one side of the scallops and place in the pan. Cook for around one minute until golden and caramelised. Turn and cook for a further minute on the other side. Remove to some kitchen paper. Spoon a little purée into the center of the plates and sit the scallops on top. Add the salty fingers to the sauce, warm gently and spoon the sauce around the plates.
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