Scallops with Garlic & Champagne
Servings Prep Time
2portion 5mins
Cook Time
4mins
Servings Prep Time
2portion 5mins
Cook Time
4mins
Ingredients
Instructions
  1. Make sure your scallops are nice and clean. Cut 2 heart shapes from the water melon, and pat dry with some kitchen paper. Then leave in the paper and set aside.
  2. In a saucepan, place thinly sliced celeriac, add water, then bring to the boil until the celeriac is cooked (around 6 mins) then drain well and then make into a puree.
  3. Heat up a small a non-stick frying pan on a medium heat then add the butter
  4. When the butter is nice and hot, add the prepared heart shaped water melons and then fry for about 2mins on each side.
  5. Now remove from the pan and put on your choice of plate.
  6. In the same pan, add a little butter then sprinkle with black pepper and add the scallops and fry for about 1 min on each side.
  7. Now add the tarragon, lemon, then garlic and shake the pan. Add a splash of champagne then turn the heat off.
  8. Spread the celeriac puree on top of the melon hearts (but make sure you can still see the melon) then arrange 3 scallops on top per portion.
  9. Have a small decorative jug pour in the jus and serve on the side of the heart.
  10. Decorate with a rose bud, and perhaps a strand of fresh tarragon and enjoy with some nice chilled bubbly!
Recipe Notes

There is no need to add any seasoning to the celariac – this is so the flavours don’t get too confusing.

There is no salt added to this recipe deliberately – tarragon and champagne are sweet, so avoid seasoning. Here the link to Celeriac and Beans Vegetables.