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

1. 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.
2. 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.
3. 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)