Tasty Planner - Recipe - Scallops with celeria puree, pancetta and gremolata butter by Ris Davis

Instructions

Preheat oven to 200C. Melt butter in a saucepan over medium heat. Add eschalot,celeriac and thyme. Cook for 1minute or until eschalot is soft. Pour cream into saucepan. Simmer over a low heat for 20- 25 minutes or until celeriac is tender. Drain, reserving liquid.Remove thyme sprig. Put celeriac into a food processor and process until a smooth puree forms,adding a little reserved liquid if needed. Line a baking tray with baking paper. Place pancetta on prepared tray and bake for 5-8 minutes or until crisp. Transfer to a plate lined with baking paper.

To make gremolata butter, melt butter in a saucepan over a low heat then set aside for 5 minutes. Drain clarified butter into a large bowl, and discard milky residue. Transfer 2 tablespoons of clarified butter into a small bowl and set aside. Add lemon rind and parsley to large bowl of clarified butter. Brush scallops with reserved butter.

Heat a non-stick frying pan over medium-high heat. Add scallops and cook for 1 minute or until slightly opaque. Turn and sear for 10 seconds. Spoon a dollop of celeriac puree into a Chinese spoon. Top with a scallop, sprinkle with pancetta and drizzle with a little gremolata butter. Repeat with remaining ingredients and serve.