By Head Chef Tony Shaw
3/4 scallops per person
2 x Celeriac peeled and chopped in to cubes
1 pint milk
½ pint water
1 tbsp double cream
Bouquet Garni (thyme, rosemary, garlic and peppercorns)
White truffle oil to taste
2oz flaked almonds
4oz ground almonds
1 fresh chilli seeded and chopped
Salt & Pepper
To make the purée: Put the chopped celeriac in a saucepan with the milk, water and bouquet garni. Simmer until soft. Drain the liquid, remove the bouquet garni and blitz in a food processor until silky smooth. Pass through a sieve, season with salt, add the cream and white truffle oil to give a smooth consistency.
To make the crust: Mix the bread crumbs, ground almonds, chopped chilli, coriander and flaked almonds together.
To cook the scallops: Season the scallops with salt. Put a little oil in a hot pan and add the scallops. Sear on each side for 30 seconds.
Take out of the pan and put the crust on the top of each scallop. Place under a grill and cook until lightly browned.
Serve immediately with the purée, pea shoots and a drizzle of white truffle oil.