Ingredients 4 servings

4-5 stalks celery 

4 tablespoons of Saffron vinaigrette 

2 tablespoons of lemon juice 

3 tablespoons extra virgin olive oil 

8 large scallops or 12 small ones, cleaned but with the corals 

salt and freshly ground black pepper


half a celeriac 

pinch a salt 

1 tabsps olive oil 

3 tabsps double cream 

2 knobs of butter 


Preheat the oven to 180°C/gas mark 5. To make the celeriac puree, dice the celeriac and put in an ovenproof dish with half a wine glass of water, a pinch of salt and a drop of olive oil, cover, seal completely with foil and then bake for about half an hour until soft. 

Put into a food processor, adding the cream as you go, and then through a fine sieve, so you have a smooth puree. (It is important to process the celeriac while it is still hot, as it makes the puree smoother and it will pass more easily through the sieve). Keep the puree on one side. 

Cut the celery into julienne strips and leave in a bowl with a handful of ice to crisp up. Have the saffron vinaigrette ready in a shallow bowl. Mix together the lemon juice and extra virgin olive oil.

Heat an ovenproof frying pan – two if you have 12 scallops. When good and hot, but not smoking (or the scallops will burn), pour in the rest of the extra virgin olive oil, then add the scallops( don’t season at this stage as the salt will make them leach out their moisture and thy will get dry).

Let the scallops become nice and golden underneath ( about a minute and a half for large scallops – less for smaller ones), then turn them over and put into oven for another minute, season and then transfer them to the bowl of saffron vinaigrette.

Warm up the celeriac puree in a small pan, and season if necessary. Take off the heat and beat in the butter. Spoon the puree on your plates.

Arrange the scallops on top. Drain the celery from the ice, season with the lemon oil and arrange on top. Drizzle the remaining saffron vinaigrette around.