• Prep Time 10 minutes
  • Cook Time >120 minutes
  • Serving For 1 people
  • Difficulty Easy

Recipe Description

While this fancy dish may seem intimidating, the cooking process is a lot easier than it seems.This recipe was first published in Flavours magazine.

Recipe Ingredient

  • 6pc celeriac
  • salt to taste
  • 100ml cream
  • red palm oil to taste
  • 2 scallops
  • salt to taste
  • 2tbsp palm oil
  • 2tbsp celeriac puree
  • 4pc sea asparagus
  • red palm oil, infused with dill
  • black truffles, shaved; for garnish
  • shiso leaves, for garnish


  1. To make celeriac puree:Roast the celeriac whole at 180˚C till very soft, about 2 hours. Cut celeriac in half and scoop flesh out with a spoon. Place in blender and process till smooth, then mix with cream and red palm oil, and season to taste.
  2. To prepare scallops: Season scallops with salt. Heat a little palm oil in a non-stick pan and sear the scallops for 1 to 2 minutes on each side; the outside should be slightly browned, but the inside should still be translucent.
  3. To plate: Place a spoonful of celeriac puree in the middle of the plate, top with scallops and sea asparagus, and drizzle with dill-infused oil. Garnish with truffles and shiso leaves.

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