Scallops With Celeriac Mash

7 ingredients
3 steps

Ingredients

  • 2 1/2 cups peeled celeriac, cut into chunks
  • Pinch freshly grated nutmeg
  • 1/3 cup fat-free creme fraiche or sour cream
  • Salt and pepper
  • 1 tbsp. olive oil
  • 8 oz. large, roeless scallops
  • 3/4 cup asparagus tips steamed, to serve

Directions

  1. 1
    Cook celeriac in a large pan of lightly salted, boiling water for about 20 mins, or until tender. Drain; then return to the pan with the nutmeg, creme fraiche, and a pinch of salt and pepper. Mash until smooth, and keep warm.
  2. 2
    Heat oil in a nonstick pan. Add scallops to the pan, and cook over high heat for 1 min on each side, until golden.
  3. 3
    Spoon the mashed celeriac onto 2 warmed plates, and then top with the scallops, drizzling with juices. Serve with the steamed asparagus tips.

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