Pan Fried Scallops with Celeriac Purée and Truffle Vinaigrette


Preparation info

  • Difficulty


  • Serves


Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About


  • 12 scallops
  • Olive oil
  • Mixed salad
  • Chives, chopped

Celeriac Purée

  • 15 g onions, chopped
  • 15 g celery, chopped
  • Salt and pepper
  • 25 g unsalted butter
  • 150 ml milk
  • 150 ml chicken stock
  • 150 ml water
  • 200 g celeriac, chopped
  • 25 g unsalted butter
  • 150ml milk
  • 150ml chicken stock
  • 150ml water
  • 200g celeriac, chopped
  • 25g unsalted butter
  • Pinch salt and pepper, to season

Soy and Truffle Vinaigrette

  • 25g shallots sliced
  • 130ml olive oil
  • Salt and pepper
  • 50g button mushrooms
  • 2 sprigs of fresh thyme
  • 10ml soy sauce
  • 20ml truffle juice
  • 25g veal glace
  • 5ml truffle oil

French Vinaigrette

  • 300ml vegetable oil
  • 100ml white wine vinegar
  • Salt and pepper
  • Sprig of thyme
  • Clove of garlic

Deep Fried Celeriac Straw

  • 4 celeriac fondants, cut in half
  • 16 slices Perigord truffle
  • 8 edible flowers


Celeriac Purée

  1. 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.
  2. Drain through a colander and then place into a Robot Coupe (food processor) and blend until fine. Remove from the Robot Coupe and then place into a blender and blend to a very fine purée.
  3. Add the veal glace and bring to the boil, place into a blender and blend to a fine purée.
  4. Warm 100ml olive oil and add to the pulp followed by the truffle oil. Adjust the seasoning and pass through a fine sieve. Place into a plastic bottle and use at room temperature.

Soy and Truffle Vinaigrette

  1. Sweat the shallots in 30ml of the olive oil, add a pinch of salt and lightly colour.
  2. Add the mushrooms and thyme and sweat for a further 2 minutes. Add the soy sauce and reduce to nothing, then add the truffle juice and reduce by half.

French Vinaigrette

Mix all together in a bottle and shake before using.

To Serve

  1. Pan fry the scallops in a non-stick pan in olive oil.
  2. Dress some celeriac purée onto the plate, then some soy vinaigrette.
  3. Now place 3 scallops and 2½ celeriac fondants onto the plate. Top with the salad flowers and chives dressed in French vinaigrette then add the truffle slices and celeriac straw.
Chef Magazine / Issue 29 / June / 2013