Seared Scallops With Celeriac Puree, Truffle Honey & Apple

By The Graphic Foodie

Using local scallops and a tasty celeriac puree, this starter is easy to make, looks extremely impressive and is bursting with flavour.


Serves 4

  • 2 scallops or 6 large scallops cut in half horizontally
  • 2 tbsp of rapeseed oil

  • Knob of butter
  • 300g celeriac, peeled and chopped
  • 200ml milk
  • 75ml double cream

  • Granny Smith apple
  • Truffle honey


1. First, make the celeriac purée. Begin by melting the butter in a saucepan, and adding the peeled and chopped celeriac.

3. Season well with salt and pepper, then simmer for 30 minutes until the celeriac is soft.

4. Drain the celeriac, reserving the cooking liquid. Blend the celeriac in a food processor and add a little of the cooking liquid, if needed, to achieve a silky-smooth consistency. Keep this warm.

5. Pat the scallops dry and season well. Leave these for about 10 minutes, then pat dry again.

6. Heat the oil in a frying pan and when very hot, add the scallops with enough space so they do not touch one another.

7. Sear the scallops until golden, about 1 minute, then turn and cook for another minute. Transfer to a plate lined with kitchen paper.

8. Cut the Granny Smith apple into thin batons and add a heaped tablespoon of the celeriac purée to each plate.

9. Top with 3 scallops on each plate and arrange a few apple batons over each. Dot with a little of the truffle honey and serve.

Sear scallops to perfection with one of our range cookers.

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