Pan Seared Scallops with Celeriac Puree and Pork, Apple and Mustard Nuggets

Piran

Piran

17th March 2013

Pan Seared Scallops with Celeriac Puree and Pork, Apple and Mustard Nuggets

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Pan Seared Scallops with Celeriac Puree and Pork, Apple and Mustard Nuggets recipe a try yourself?

Ingredients

  • Scallops
  • Celeriac
  • Cream
  • Milk
  • Butter
  • Pork Mince
  • Wholegrain Mustard
  • Apple
  • Flour
  • Egg
  • Breadcrumbs

Method

Dice celeriac and boil in cream, milk and butter. Once cooked blend to make a puree and season and set aside for later
Grate apple and mix with pork mince and mustard. Season and mould into balls. Coat in flour then whisked eggs and finally coat in breadcrumbs.
To cook the scallops take a non-stick pan and put it on a high heat, add oil and once very hot reduce the heat. Season the Scallops and place in the pan. Once the scallops are nicely coloured on one side flip over and add butter until fully cooked.
Deep fry the pork nugget until golden brown and then slice in half for presentation
Reheat the puree in a pan and plate up

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.