Chef Talk: Fairmont Peace Hotel Shanghai’s Trevor Macleod

Seared Scallop with Celery Root Purée, with White Chocolate & Pumpernickel Crumble 
Serves 4

Ingredients

16 large fresh scallops, shucked and cleaned                 
250g celery root, peeled & medium dice  40g white chocolate             
¼ loaf pumpernickel bread   
150ml cream
40ml olive oil                           
Salt                               
Pepper                                   
Celery leaves                        
Water        

Method

For the pumpernickel crumble
1. Slice the pumpernickel bread into thin slices.
2. Brush the slices with half of the olive oil and toast until crispy.
3. Once cooled, break the toasted bread into a fine crumble and reserve for later.

For the celery root purée

1. Place the diced celery root into a pot and add enough water to cover.
2. Boil the celery root 15-20 minutes until tender.
3. Drain the celery root from the water and purée in a bar blender with the cream.
4. For a smoother puree pass the purée through a fine sieve to remove larger pieces.
5. Refrigerate until needed.

Presentation

1. Heat the remaining oil in a large pan and bring to a medium-high heat.
2. Season the scallops on both sides with salt and pepper and place in the hot oil to sear.Two minutes searing on each side should be enough to just cook the scallops in the centre and achieve the crisp golden outside crust (depends on size).
3. Once the scallops are cooked, place on a piece of kitchen paper to rest.
4. Heat the celery root purée in a small pan, add the white chocolate and stir until melted.
5. Place a spoonful of purée in the centre of each piece, then the scallops and finally finish with a sprinkling of the pumpernickel crust and garnish with celery leaves.