Saint-Jacques poêlées avec purée de céleri-rave et bouchées de porc, pomme et moutarde, par Piran

Ingrédients

• Scallops
• Celeriac
• Cream
• Milk
• Butter
• Pork Mince
• Wholegrain Mustard
• Apple
• Flour
• Egg
• Breadcrumbs

Préparation

1. 1

   Dice celeriac and boil in cream, milk and butter. Once cooked blend to make a puree and season and set aside for later

2. 2

   Grate apple and mix with pork mince and mustard. Season and mould into balls. Coat in flour then whisked eggs and finally coat in breadcrumbs.

3. 3

   To cook the scallops take a non-stick pan and put it on a high heat, add oil and once very hot reduce the heat. Season the Scallops and place in the pan. Once the scallops are nicely coloured on one side flip over and add butter until fully cooked.

4. 4

   Deep fry the pork nugget until golden brown and then slice in half for presentation

5. 5

   Reheat the puree in a pan and plate up