Scallops With Celeriac Mash

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.