Instructions

1. Place the cubed celeriac into a saucepan of water and season with salt, cook on a medium heat until the celeriac is soft
2. Put the celeriac into a blender with half of the butter and the milk and blend until a smooth puree
3. To reduce lumps further strain the puree until all lumps have been removed.
4. Cook the Scallops on one side with the oil for 1 minute
5. Place the remaining butter in the frying pan and flip the scallops and cook for another minute or until fully cooked
6. Put the puree onto the plate and add the scallops
7. Garnish with sliced apple, radish, salad and crushed walnuts