- Serves: 6
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: medium
- 1 celeriac
- 170 ml olive oil
- 2 shallots, finely chopped
- 125 ml white wine
- 250 ml pomegranate juice
- 2 tbsp pomegranate molasses
- 1 tbsp butter, cold
- 18 diver-caught scallops
- salt, and freshly ground black pepper
Tips and Suggestions
Pomegranate molasses is a thick dark sweet-sour syrup sold in Middle Eastern food shops.
1. Bring a large saucepan of well-salted water to the boil. Add the celeriac and cook for 5-7 minutes until soft in the middle. Drain and put in a food processor.
2. Whiz to a purée, then add two-thirds of the olive oil. Continue to process until smooth. Season to taste. Transfer to a bowl and keep warm.
3. Heat a tablespoon of the oil in a frying pan over medium heat. Add the shallots and sweat for a couple of minutes but do not allow to brown.
4. Deglaze the pan with the wine. Add the pomegranate juice followed by the molasses and simmer until reduced by half. Just before serving, swirl in the cold butter and season to taste.
5. Heat the remaining oil in a large heavy-based frying pan until very hot. Add the scallops and sear for a minute or two until the first side is well browned and has formed a good crust. Turn and sear on the other side. The scallops should remain slightly translucent at the centre.
6. Serve with the celeriac purée and the pomegranate glaze poured around.
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