Potato and Celeriac puree with seared scallops and chorizo
|1 new season potatoes 7.5kg sack(s)||
|1 Garlic (Loose Bulb)(s)||
|1 Lemons (s)||
|fresh single cream|
400g floury potatoes, peeled and cut into 1.5cm cubes
1 large celeriac, peeled and cut into 1cm cubes.
2 garlic cloves peeled
3 tablespoons pure single cream
salt & pepper
24 scallops without the roe
grated zest and juice of 1 lemon
2 tablespoons of olive oil
2 chorizo sausage, sliced
2 tablespoons of chopped roaste hazelnuts (Optional)
Put the potatoes, celeriac and garlic in a saucepan over a medium heat with enough water to just cover them. Bring to a boil, then reduce the heat and simmer for 20 mins or until the celeriac is tender. Drain.
Process the celeriac and potatoes in a food processor with the cream and most of the milk, gradually adding the remaining milk if necessary to obtain a smooth paste. Season well with salt and pepper. Save.
Mix the scallops in a bowl with the lemon juice and zest, half the olive oil and some salt and black pepper.
Heat the remaining olive oil in a frying pan over a medium heat and fry the chorizo on each side until golden. Remove the chorizo and wipe the pan clean. Place pan back on heat and quickly sear the scallops on each side over high heat. Should take about 4 mins each side. Don't over cook.
Divide the puree among four plates and top with the chorizo and scallops. Sprinkle over the hazelnuts and drizzle with a little olive oil. Yummy.