Seared Scallops with Celeriac Purée

If there’s one type of seafood I could eat every day, it’s scallops. They’re basically the butter of the sea—and you know how much I love butter.

For this recipe, I’m searing scallops and serving them over the silkiest smooth celeriac purée you can imagine. It may look traditional, but don’t be fooled, this recipe still packs a serious punch. I love making this for a special occasion or a refined dinner party with friends.

View this post on Instagram

Seared Scallops with Celeriac Purée and Apple–Fennel Slaw

Serves: Plan for 3 scallops per person for an appetizer, or 1 per person for a canapé.
The supporting components (purée, slaw, prosciutto) are scaled to comfortably accompany 6 scallops, however you decide to serve them.

Ingredients

• Scallops
• 6 large sea scallops (3 per person for appetizer, or 1 per person canapé-style)
• Salt & pepper
• Neutral oil + 1 tbsp butter for searing
• Celeriac Purée
• 1 large shallot, thinly sliced
• 1 tbsp butter (plus 1 tbsp added later)
• 1 medium celeriac, peeled + diced small (~2 cups)
• ½–⅔ cup heavy cream
• Salt, to taste
• Optional: squeeze of lemon
• Slaw
• ½ green apple, thin matchsticks
• ½ fennel bulb, shaved thin
• 1–2 celery stalks, thinly sliced
• A few fennel fronds
• 1 tsp lemon juice
• 1–2 tsp olive oil
• Tiny pinch of salt
• Crispy Prosciutto
• 2 slices prosciutto

Instructions

1. Make the celeriac purée:
   • Melt 1 tbsp butter in a pot over medium heat.
   • Add sliced shallot and sweat until soft and translucent (4–5 minutes, no browning).
   • Add diced celeriac and toss to coat in the butter and shallots.
   • Add just enough cream to come level with the celeriac (~½–⅔ cup).
   • Bring to a gentle simmer, cover, and cook until very soft (15–20 minutes).
   • Transfer everything to a blender, add 1 tbsp butter, and blend until ultra-smooth.
   • If needed, add 1–2 tbsp extra cream or stock to loosen the purée.
   • Season with salt and a tiny squeeze of lemon if desired.
   • Keep warm.
2. Make the slaw:
   • Toss together shaved fennel, celery, green apple, fennel fronds, lemon juice, olive oil, and a tiny pinch of salt.
   • Keep crisp and chilled.
3. Make the crispy prosciutto:
   • Bake prosciutto at 375°F on a parchment-lined sheet for 8–10 minutes, until crisp.
   • Break into shards for serving.
4. Sear the scallops:
   • Pat scallops completely dry.
   • Season with salt.
   • Heat neutral oil in a pan until very hot.
   • Add scallops, press lightly for full contact, and sear ~90 seconds on the first side until well browned.
   • Flip, reduce heat to medium-low, add a knob of butter, and baste for 15–30 seconds (depending on size).
   • Remove when just set — barely opaque in the centre.
   • Season with pepper.
5. Plate:
   • Spoon a bed of celeriac purée.
   • Add a small tangle of the apple–celery–fennel slaw.
   • Top with seared scallops.
   • Add a shard of crispy prosciutto.
   • Finish with extra fennel fronds and a pinch of finishing salt.

Shopping List

⬜ 6 large sea scallops
⬜ Salt & pepper
⬜ Neutral oil
⬜ Butter
⬜ 1 large shallot
⬜ 1 medium celeriac (~2 cups diced)
⬜ Heavy cream
⬜ Green apple
⬜ Fennel bulb
⬜ 1–2 celery stalks
⬜ Fennel fronds
⬜ 1 Lemon
⬜ Olive oil
⬜ 2 slices prosciutto
Print Recipe