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
Instructions
- 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.
- 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.
- 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.
