Instructions

1. Into a medium saucepan over medium heat, place the celeriac and add enough milk to cover. Simmer for around 10 minutes or until tender enough to squash between your fingers.
2. Add half the butter and a pinch of salt and puree to a smooth consistency. Taste and add more salt if required. Keep warm on stove top covered with parchment paper.
3. Heat a heavy based pan on a high temperature. Season and oil your scallops.
4. Place your scallops on the pan and be sure not to over crowd you pan, reserve the roe till later.
5. Sear scallops for 2-3 min until lovely and dark brown.
6. Turn your scallops and hard fry for another 2 min adding in mushrooms.
7. Turn down the heat and add nice large knob of butter and squeeze of ½ lemon.
8. Add the roe and turn off heat.
9. Baste the scallops in the foaming lemon butter for another 2 min.
10. Salad garnish, do this just before you serve as will wilt very fast. Place herb tops, radish, squeeze of lemon, sea salt, black pepper, rapeseed oil and drizzle of your truffle oil (less is more) .