Scallops With Celery Root Mash
- 1 tsp butter
- 1 1/4 lb celeriac, peeled and chopped
- 1 cup 2% or whole milk
- 1 None vanilla bean, halved lengthways, seeds scraped out
- 12 None large scallops
- 1-2 tbsp all-purpose flour
- 3 tbsp olive oil
- 3 sprigs fresh chervil, finely chopped, plus extra for garnish
- Melt the butter in a saucepan. Saute the celeriac for 1 min, then add the milk, vanilla bean and scraped seeds and a pinch of salt. Cover and cook for 25 mins, until soft.
- Season the scallops and roll in the flour. Tap off any excess flour. Heat 1 tbsp oil in a frying pan and sear the scallops for 2-3 mins on each side.
- To serve, remove the vanilla bean and mash the celeriac. Stir in the chopped chervil and season. Spoon onto serving plates and top with the scallops. Drizzle with 2 tbsp oil and garnish with chervil.
butter, celeriac, milk, vanilla bean, scallops, flour, olive oil, chervil
Taken from recipes-plus.com/api/v2.0/recipes/16140 (may not work)