A tasty starter from Sinead Considine on MasterChef Ireland


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


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

More by Sinead Considine:

Find recipes by keyword:

masterchef ireland light meals and snacks starters and nibbles