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Ingredients:

Scallops

• 12 medium size scallops
• 75 ml of vegetable oil
• Season to taste

Honey

• 250 ml honey
• 2 dried hot peppers
• 2 tbs of chopped ginger

Celery root pure

• 1 large celery root
• 25 gr of butter
• 25 ml of 35% cream
• Season to taste
• Milk 2%
• Water

Method:

For the honey

1. - Infuse the peppers and ginger in the honey at low heat for 20 minutes.
2. - Strain and put aside.

For the pure

1. - Peel the celery root and cut into 2 cm cubes and place in a sauce pan.
2. - Cover with 1/2 milk and water.
3. - Simmer for 20 minutes.
4. - Strain and place the celery root, butter and cream into a food processor and mix for 1 minute.
5. Season to taste and keep on the side.

For the scallops

1. - Sear the scallops at high heat for 1 minute on each side.
2. - Season. In the middle of a plate put celery root purée and 3 scallops on top, a drizzle of honey and herb for decoration.

Comments:

• Serve with fresh herbs on your plate.

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