Pan fry scallops with butternut squash and celeriac purée

You will need

  • Food processor
  • Non-stick frying pan
  • Small pot
  • Small bowl
  • Strainer
  • Spatula

Ingredients

Serves 4
  • 12 scallops, cleaned
  • 20ml lemon juice (½ lemon)
  • 3 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt

For the celeriac purée

  • ½ celeriac head, washed, peeled and roughly chopped
  • 150ml single cream
  • 1 garlic clove, minced
  • Freshly ground black pepper
  • Salt

For the vegetables

  • ½ butternut squash, peeled
  • 2 shallots, peeled and cut into quarters
  • 4 radish
  • 2 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt

Preparation Method

45 minutes
  1. In a small pot place celeriac and garlic, pour water and bring to the boil. Reduce heat and simmer uncovered until celeriac is softened. Drain and transfer to the food processor together with cream and blitz until smooth and creamy. Seasoning with freshly ground black pepper and salt, set aside in warm place till needed.
  2. Preheat the oven to 160˚C/Gas mark 3.
  3. Thinly slice radish and place into the ice water. Set aside till needed. Cut butternut squash into 1cm cubes and place together with shallots in a small roasting tray. Add rapeseed oil, salt and freshly ground black pepper. Toss well and put them in the oven for 15 minutes.
  4. Meanwhile, heat a little rapeseed oil in a non-stick pan. Season the scallops with salt and place them on the pan. Cook over medium-high heat for 1 minute, or until golden on the outside, turn the flip over scallops and cook for 1 minute. Drizzle with lemon juice and remove from the heat and set aside in warm place for about 2 minutes to rest.
  5. Spread celeriac purée over warm plates and place rested scallops. Divide shallots and butternut squash between 4 plates. Garnish with radish and serve straight away.

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