Scallop with Celeriac Puree Starter
This starter is an impressive dish to server at a dinner party, the plating is key to make it look restaurant quality
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Appetizer
- Cuisine: Fish
Scale
Ingredients
- Half Celeriac Cubed
- 6 Scallops
- 1 Tbsp olive oil
- 2 tbsp Butter
- 100 ml milk
- Rocket salad leaves
- 1 Green apple
- 4 crushed walnuts
- 2 Radish
Instructions
- Place the cubed celeriac into a saucepan of water and season with salt, cook on a medium heat until the celeriac is soft
- Put the celeriac into a blender with half of the butter and the milk and blend until a smooth puree
- To reduce lumps further strain the puree until all lumps have been removed.
- Cook the Scallops on one side with the oil for 1 minute
- Place the remaining butter in the frying pan and flip the scallops and cook for another minute or until fully cooked
- Put the puree onto the plate and add the scallops
- Garnish with sliced apple, radish, salad and crushed walnuts
Nutrition
- Calories: 337
- Sugar: 11.5
- Sodium: 361.8
- Fat: 23.2
- Saturated Fat: 9.5
- Carbohydrates: 20.7
- Fiber: 3.5
- Protein: 12.4
- Cholesterol: 53.5
Find it online: https://www.amateurchef.co.uk/scallop-celeriac-puree-starter/