Pan-fried scallops on celeriac puree, fresh apple and herb salad

INGREDIENTS

Purée

• (1/2 cup) salted butter
• 500g celery root, peeled and cut into small cubes
• 1 chopped onion
• 2 Gala apple (seedless) diced
• (1 cup) water
• (2 tbsp.) olive oil

Apple salad

• 3 Honey crisp apple
• (2 tbsp.) chopped dill
• (2 tbsp.) Chinese spring onions
• 1 endive
• 1 lemon (juice and zest)
• salt and pepper to taste

Scallop

• 20 cleaned U-10 scallops
• (2 tbsp.) vegetable oil
• (2 tbsp.) salted butter
• salt and pepper to taste

Preparation

1. In a ring, heat the butter and brown the onions for 4 to 5 minutes over low heat. Continue with the celery root and apples for an additional 4 to 5 minutes, coating them. Then add water and cover for 15 to 20 minutes, stirring occasionally. Once everything is tender, pulverize with a blender with olive oil and season with salt and pepper. Pass through a fine sieve and keep the puree warm for serving. (If the puree is too thick, you can add a little water to correct the texture)

2. For the salad, cut the apples and endives then mix with all the ingredients and season well with salt and pepper. Reserve for service.

3. For the scallops, season them generously with salt and pepper. Then, in a hot non-stick pan, drizzle a drizzle of canola oil. Sear half of the scallops for 30 to 40 seconds then add the butter to continue cooking, still on the same surface, for an additional 20 to 30 seconds. Sprinkle them with this butter using a spoon. Then remove onto absorbent paper and repeat the operation with the rest of the scallops.

4. To serve, on a large plate, spread a generous portion of celeriac puree and place 4 scallops per plate, brown side up. Then garnish with the apple salad, fine herbs and endive.

5. Decorate with a few edible flowers and serve immediately.