Truffled Bay Scallops with Celery Purée

Ingredients for Truffled Bay Scallops with Celery Purée

• 240ml chicken stock or reduced-sodium chicken broth

• 350ml thinly sliced celery (about 3 ribs)

• 80g chopped peeled potato

• 1/4 cup finely chopped onion

• 1/2 cup flat-leaf parsley sprigs

• 450g bay scallops (preferably Nantucket Bay), tough ligament removed from side of each if attached

• 1 tablespoon vegetable oil

• 3 tablespoons black truffle butter, softened

• Garnish: chopped celery leaves

Simmer broth, celery, potato, onion, and 1/4 teaspoons salt in a small heavy saucepan, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Add parsley and cook, uncovered, 1 minute. Purée mixture in a blender until very smooth (use caution when blending hot liquids). Keep warm in saucepan.

Pat scallops dry and season with 1/4 teaspoons salt and 1/8 teaspoons pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté scallops until barley cooked through, 2 to 3 minutes. Add truffle butter and stir until melted, then transfer scallops with a slotted spoon to a bowl. Stir celery purée into truffle butter in skillet. Spoon onto plates, then mound scallops in centre and sprinkle with celery leaves.

Purée (without truffle butter) can be made 1 day ahead and chilled. Reheat in a microwave or in a saucepan over low heat before stirring into truffle butter.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.