Scallops with celeriac puree and asparagus

A tasty starter from Sinead Considine on MasterChef Ireland


  • scallops – one per portion
  • celeriac
  • asparagus spears
  • peas
  • cream
  • butter
  • salt
  • pepper
  • fish stock
  • lemon juice


  1. Chop the celeriac into small pieces.
  2. Fry some butter in a saucepan.
  3. When butter is sizzling add the celeriac and sweat but do not colour.
  4. Add the stock and simmer, reduce by half then add cream and simmer until reduced by half again
  5. Place them in a blender and season with salt and pepper and a squeeze of lemon juice + blend. Then put through sieve.
  6. Sear asparagus on a griddle pan until al dente.
  7. Blanch peas in boiling water for 2 minutes and then refresh them in cold water.
  8. Sear scallops in butter for 2 minutes on each side, season to taste.
  9. Place 2 spoons of purée on the plate. Top with one scallop and asparagus spears on each side with couple of peas.


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