Pan seared Lyme Bay scallops with a roasted almond & coriander crust served with a celeriac and white truffle purée and pea shoots

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Pan seared Lyme Bay scallops with a roasted almond & coriander crust served with a celeriac and white truffle purée and pea shoots

By Head Chef Tony Shaw

Pan seared Lyme Bay scallops with a roasted almond & coriander crust served with a celeriac and white truffle purée and pea shoots

Serves 4 

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

2oz breadcrumbs

4oz ground almonds

1 fresh chilli seeded and chopped

Coriander chopped

Peashoots

Salt & Pepper

 

METHOD

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.

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