This light winter starter combining scallops with celeriac apple remoulade, is the perfect dish to add to any Christmas menu.
I don’t often talk about the seasonality of meat and fish on the blog, as it’s usually about the vegetables, but of course they have seasons too. Take scallops for example, the star ingredient in this dish. They’re usually best from December to February and June to August according to Eat the Seasons. Plus, it’s easy when they’re in season to source ones fished off the UK coast line. Try and look for sustainable MSC certified ones if you can.
Scallops for me are such a special treat, and thus perfect for the treat-iest time of year which we’re about to (or already have) hit. I adore them, I suspect this is because I usually opt to cook them in butter, but also because when cooked properly the flesh is tender and sweet and utterly delicious. A treat also, becuase they can be expensive to buy. I paid around £1 a scallop, which seems dear until you compare it to my daily £2 coffee buying habit. Time to realign my food and drinks budget priorities?
Celeriac remoulade is a pretty typical use of celeriac. A posher named coleslaw is probably its best description. Celeriac is grated or cut into julienne strips and held together with any combination of mayo, creme fraiche, mustard, yoghurt, lemon etc. Feel free to riff on the recipe I have included, I’m not sure there is a holy definitive.
To finish the dish off, roasted hazelnuts (lazily bought pre roasted or you can do it yourself) give the all important crunch factor, and the humblest cress gives a pop of green. I do love a good cheffy micro herb garnish, but when you can buy a pot of cress for 30p (or ever better grow it yourself), why not make the most of it’s bargain basement status and splash your cash on the scallops instead. Now all you need is some tweezers to adorn them on your dish.
- 40g celeriac, peeled, grated or cut with a julienne peeler
- ½ sweet red apple, like Braeburn, peel on, and grated or julienned
- 2 tablespoons mayonnaise, ideally handmade but, ya know...
- 2 tablespoons Greek Yoghurt
- Juice & zest of half a lemon
- 1 tablespoon minced parsley
- salt and pepper to taste
- 6 scallops, roe removed if you prefer
- 2 tablespoons butter
- salt and pepper
- Small handful of roasted hazelnuts, skin removed and roughly chopped
- a few snips of cress
- First make up your remoulade. Mix the chopped celeriac and apple in a small bowl along with the mayo, yoghurt, lemon zest and juice. Stir well so the celeriac and apple are well coated. Add a pinch or salt and a good twist of pepper. Taste and adjust as necessary. It should taste quite lemony, but that's a personal preference.
- Season your scallops with a pinch of salt and pepper on both sides.
- Put the butter in a medium sized frying pan over a medium heat. When melted and starting to brown add your scallops into the pan, one of the flat sides down. Turn after a minute when the underside should have brown, and cook for a further minute until they have cooked through (the centre will no longer be opaque), before transferring to some kitchen towel.
- Plate up by piling the celeriac high on a side plate, scattering over the hazelnut and cress and then topping with the warm scallops. Serve immediately.
- The remoulade will keep for a few days in an air tight container if you don't use it all.
Have you had scallops before? What would you pair them with?
Totally agree that good quality British scallops are such a treat, and a wonderfully decadent yet not overly heavy option for celebratory meals at this time of year! Love the look of this dish so much.
Thanks Kavey. I love how something so decadent can be so good for you at the same time. Amazing hey?
I love scallops, haven’t had any in a while… These look so wonderful – delicious yet light. I am sure I would devour one plate and want ten more.
I hadn’t had them for a while either – just inspired by their matching with apple and celeriac, I should def have them more often. Maybe not 10 at a time though ! 🙂
Can you believe that I have never had scallops! I love celeriac though, and always looking for new ways to eat it.
I can’t believe it! Get thee to a fish counter / fishmonger asap! Enjoy the celeriac remoulade …. 🙂
This looks deliciously fresh and totally craveable. Lovely lovely styling too. My husband’s favourite salad is celeriac remoulade so I reckon I should knock his socks off with this sometime soon 🙂
Thank you Kellie. Your husband has good taste! 🙂
I just love this recipe, celeriac is such an underrated vegetable and remoulade is way better than coleslaw. Also scallops are my favourite seafood, so delicious
Thanks Janice, I think celeriac is so versatile too! Yay for scallops!! 🙂
So easy, so delicious and so elegant. This dish is definitely going onto my Christmas entertaining menu and the children love Appletiser so we always have some in the house. Beautiful styling and photographs, too.
Thank you Ren. I made it again today, and its so quick and lovely too. Hope you all have a wonderful Christmas!
This dish looks absolutely stunning! I’d love to try it out if I was having posh folk over for dinner!!! Thanks so much for joining in with Simple and in Season and a very Happy new Year to youuuuuu xxxx
Thanks Katie, and sorry for the late reply! I cooked it again this weekend without the scallops and with endive dippers. Still lovely! Happy new year to you too! x