Scallops, Celeriac, Bacon and Seashore Vegetables

  • For the celeriac puree
  • 1 medium celeriac
  • 620ml whole milk
  • 210ml double cream
  • 2 bay leaves
  • 1 sprig of thyme
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and pepper, to taste
  • For the scallops and vegetables
  • 8 large scallops
  • 2 rashers of Gloucester old spot smoked streaky bacon
  • 40g butter
  • 1 lemon
  • Seashore vegetables (sea beet, sea purslane, stone crop and samphire)
  • 1 tablespoon mild olive oil
  • 8 scallop shells, well cleaned

Peel the celeriac and cut into 2 1/2cm cubes. Put the celeriac, milk, cream, bay leaf, thyme and nutmeg into a pan and cook on a medium heat with the lid on, until the celeriac is soft. Remove from the heat, remove the herbs and blend the celeriac with a little of the liquor in the batches until all of the celeriac is used up. You should have a puree consistency. Add salt and pepper to taste and set aside.

Wash the scallops and place between two pieces of kitchen paper to absorb excess water. Place one rasher of bacon on top of the other and finely dice. Add to a hot frying pan without oil and toss for a minute or so until just cooked. Remove and place on some kitchen towel and set aside.

Cut the butter into cubes, cut the lemon in half and set aside. Sort through the seashore vegetables and pick out any woody stalk and set aside. Put the puree in a pan and gently heat through. Season both side of the scallops.

Put a large frying pan on a medium heat, until just before smoking, add the oil and scallops. Whilst the scallops are on, place one dessert spoon of the celeriac puree into each shell. Once the underside of the scallops have browned, turn them over and add the bacon.

After 30 seconds add the butter and lemon juice. When the butter has melted, add the seashore vegetables and toss. Turn the heat off.

Place one scallop on top of the celeriac puree, add a spoon of the brown butter with bacon and the seashore vegetables.

Recipe courtesy of Healthy Yummies for Andy Bates Street Feasts.

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