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Scallops with Mashed Celeriac

12 scallops (Wellgoods)
2 tablespoons olive oil
½ onion finely chopped
½ cup dry white wine
1 cup fresh cream
½ teaspoon saffron
1 teaspoon fresh thyme
½ celeriac
2 tablespoons butter
½ small coffee cup milk
Salt and pepper to taste


• Clean and boil (in salted water) the celeriac until soft.  Puree in a blender and add milk, butter, salt and pepper
• Heat the olive oil in a pan and lightly sauté the scallops for about 3-4 minutes. Add salt and pepper and the chopped onion
• Pour the wine, cream, saff ron and thyme over the scallops and allow to simmer until a smooth sauce forms
• Serve the scallops on top of the pureed celeriac and pour some of the remaining sauce over the whole plate


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