Scallops with Mashed Celeriac - GDLT

Ingredients

• 12 scallops (Wellgoods)
• 2 tablespoons olive oil
• ½ onion finely chopped
• ½ cup dry white wine
• 1 cup fresh cream
• ½ teaspoon saffron
• 1 teaspoon fresh thyme
• ½ celeriac
• 2 tablespoons butter
• ½ small coffee cup milk
• Salt and pepper to taste
• Clean and boil (in salted water) the celeriac until soft.
• Puree in a blender and add milk, butter, salt and pepper
• Heat the olive oil in a pan and lightly sauté the scallops for about 3-4 minutes. Add salt and pepper and the chopped onion
• Pour the wine, cream, saffron and thyme over the scallops and allow to simmer until a smooth sauce forms
• Serve the scallops on top of the pureed celeriac and pour some of the remaining sauce over the whole plate