Scallops with celeriac purée

Wow your guests with Matt Tebbutts quickly sautéed scallops with zingy sweet-sour sauce
By Matt Tebbutt
Scallops with celeriac purée
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the purée

  • 25 g butter
  • 400 g celeriac, peeled and diced
  • 1 small banana shallot, diced
  • 1 clove garlic, crushed
  • 300 ml whole milk
  • 2 bay leaves

For the caramel

  • 100 g caster sugar
  • 100 ml sherry vinegar

For the scallops

  • 1 knob butter
  • 12 large scallops
  • 1 sprig thyme
  • 1/2 lemon, juice only


1. For the celeriac purée: in a saucepan, melt the butter and gently sweat the celeriac, shallot and garlic with a pinch of salt for a few minutes until the shallot is softened but not coloured. Add the milk and bay leaves and cook gently over a medium heat for 20 minutes, or until the celeriac is soft and the liquid almost evaporated.

2. For the sherry caramel: melt the caster sugar in a heavy-based pan, allowing it to caramelise. When it is dark golden, pour in the sherry vinegar and cook until the mixture is thick enough to drizzle from a spoon. Season with black pepper.

3. Pick out the bay leaves from the celeriac and drain off any excess milk, reserving it in case you need to thin your purée. Tip the rest of the pans contents into a liquidiser and blend until smooth. Taste and adjust the seasoning as necessary. If the mixture is too thick, add some of the reserved milk and blend again. Keep warm.

4. For the scallops: heat some butter in a hot frying pan until it is foaming. Add the scallops and thyme and cook for 2-3 minutes, turning once, so that the scallops are golden and only just cooked in the middle. Pour in the lemon juice and baste the scallops in the sauce that forms at the bottom of the pan.

5. Spoon the celeriac purée onto serving plates. Top with the scallops and drizzle with sherry caramel.

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