Wrap it Up!

Pan-seared Scallops with Celeriac Purée

If you are looking for a light appetizer that could fulfill you with the sensational sweetness of seafood, these scallops served with nice and crisped pancetta complemented with the super creamy yet fluffy celeriac will surely pump up the total enjoyment of your taste buds.

serves 4

1-2 celeriac, peeled

4-6 fresh scallops

8 rashers of pancetta

handful of fresh thyme and rosemary

juice of 2 lemons

olive oil

sea salt and freshly grounded pepper

• Cut celeriac in chunks and cook in boiling salted water till tender, then drain. Put the celeriac in a food processor and whizz until really fine. Add in splash of olive oil and season to taste.
• Bash up some thyme and mix with olive oil. Rub over the scallops then wrap each scallop in a slice of pancetta. Secure each piece with a thyme / rosemary stick.
• In a hot non-stick pan with olive oil, add in a cube of demi-sel butter (optional), pan-sear the scallops for about 2 minutes on each side until the scallops are just cooked and its pancetta is nice and crisp. Season with pepper and sprinkle the remaining thyme in the pan and sear for another 10-20 secs.
• To serve, divide the celeriac onto plates and lay scallops on top. Deglaze the pan with lemon juice and a couple spoons of olive oil. Drizzle the dressing over the scallops and serve immediately

To prepare the fresh scallops: Insert a small sharp knife into the side of the shell to pry it open. This will set one side of the shell aside, then carefully slide the knife under the meat of the scallop to remove it from the shell. Discard the dark meat and the muscle along the edge of the scallop. Rinse scallops thoroughly under cold water and set aside.