12 scallops
250g of bacon, finely diced
Fresh dill sprigs, to garnish
Salt and pepper, to season
For the Puree
1 small celeriac, peeled and diced into 2cm cubes
1 and a ½ cups full cream milk
150ml thickened cream
1 large shallot, peeled and chopped
30g unsalted butter, cubed
¼ cup dill, finely chopped
Salt, to taste
1. To make the puree, place the celeriac into a medium saucepan along with the milk, cream, shallots, butter and salt.
2. Place over a medium heat and bring a simmer. Reduce the heat to low and simmer the celeriac gently for 25-30 minutes or until tender.
3. Carefully pour off half of the milk and cream mixture to a jug. Blitz with a stick blender until smooth. Add reserved milk and cream mixture bit by bit if needed until puree has reached a smooth consistency. Add dill, stir and set aside.
4. For the bacon crumb, in a frying pan over medium heat, add the diced bacon and cook, stirring for 5 minutes or until the bacon is super crispy. Remove onto a paper towel-lined plate with a slotted spoon, trying to leave as much of the bacon fat in the pan as you can.
5. Place the scallops onto a paper towel-lined plate and pat dry. Turn the frying pan, with the reserved bacon fat, onto high heat and fry the scallops for 1 minute, turn and cook for a further 30 seconds. Remove onto a plate.
6. To serve, place good dollops of the puree onto a plate or serving dish, top with scallops, season with salt and pepper, top with bacon crumb and dill fronds to garnish.
Click here to see how it’s made!
