pan-seared scallops with truffled potato and celeriac mash

Enjoy!

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pan-seared scallops with truffled potato and celeriac mash

2 portions

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Ingredients

Mash:

• 300g cooked potatoes, peeled and diced

•    100g cooked celeriac, peeled and diced

•    1 tbsp butter

•    1 tsp truffle oil

•    ½ tsp salt

Scallops:

•    6 scallops

•    2 tsp butter

•    2 tsp olive oil

•    Salt
  

To serve: extra truffle oil to drizzle on top of the mash

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Method

1. Blitz the first 5 ingredients together until smooth. 

2. Turn the hob on medium to high and, in a frying pan, heat the olive oil and butter. 

3. Pat the scallops dry, salt both sides and sear them for two minutes on one side. 

4. Scoop some of the melted butter on top before searing them for two minutes on the other side.

5. Divide the potato and celeriac mash onto two plates and drizzle with truffle oil. Add the seared scallops and top with the leftover butter from the pan.

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