Scallops with Mashed Celeriac

Χτένια με πουρέ σελινόριζας

Ingredients for 4 servings

  • 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

Method of Preparation

  • 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, saffron 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

Tip: Scallops (Wellgoods) are very sensitive molluscs and that is why they do not need a lot of cooking time.