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



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?


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


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

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