Pan Fried Scallops with Celeriac Purée and Truffle Vinaigrette

Name: Pan Fried Scallops with Celeriac Purée and Truffle Vinaigrette
Yield: Serves 4
Ingredients: 150ml chicken stock; 25g shallots sliced; 8 edible flowers; 150ml milk; 150ml water; Salt and pepper; 25 g unsalted butter; 130ml olive oil; 150 ml milk; Pinch salt and pepper, to season; 100ml white wine vinegar; 20ml truffle juice; 25g veal glace; 5ml truffle oil; 300ml vegetable oil; 50g button mushrooms; 2 sprigs of fresh thyme; 10ml soy sauce; Sprig of thyme; 25g unsalted butter; 150 ml chicken stock; 150 ml water; 200 g celeriac, chopped; 200g celeriac, chopped; 4 celeriac fondants, cut in half; Clove of garlic; Mixed salad; Chives, chopped; Olive oil; 15 g celery, chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

12 scallops
Olive oil
Mixed salad
Chives, chopped

Starter

Method

Celeriac Purée

In a saucepan sweat the onions, celery and salt with the butter, add the milk, chicken stock and water then the celeriac and pepper. Bring to the boil and reduce to a simmer. Cook for 30 minutes and then allow to cool.
Drain through a colander and then place into a Robot Coupe (food processor) a