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
Tip: Scallops (Wellgoods) are very sensitive molluscs and that is why they do not need a lot of cooking time.
Serving Size 1
Servings 0
