Saint-Jacques with celeriac purée

Instructions

1. 1

   Boil the celeriac ⏱ 20 min

   Put the celeriac cubes in salted water and boil them until a knife tip slides easily into the center.

2. 2

   Make the purée

   Drain the celeriac very well and blend it smooth with the warm cream and 30 g butter. Season with salt and keep the purée warm.

3. 3

   Dry the scallops

   Thaw the Saint-Jacques Scallops in the fridge for 4-6 hours. Alternatively, for faster thawing, hold the sealed bag in cold water for 30-40 minutes or, even faster, under running cold water for 15-20 minutes. Drain them and pat them dry on all sides. Salt only just before they go into the pan.

4. 4

   Sear the first side ⏱ 1 min 30 sec

   Heat a heavy pan with the oil. Lay the scallops in without crowding them and leave them undisturbed until they take on a golden crust.

5. 5

   Flip and finish ⏱ 1 min 30 sec

   Flip the scallops, add 30 g butter and baste them with the foaming butter. Remove them as soon as the second side is browned and the center opaque but tender.

6. 6

   Make the caper butter

   In the same pan, let the rest of the butter turn golden and smell nutty. Add the capers and a little lemon juice, then turn off the heat.

7. 7

   Plate up

   Spread the purée on the plates, arrange the scallops and drizzle with the brown butter and capers. Serve right away.