cooking Scallops, Celeriac mash, Buttered apples and Cumin.
May 11, 2012
Scallops are sooooo last decade, I know. Far too many people have cooked ‘em on Masterchef with black pudding, peas puree, blah blah blah.
So, I’m not going to be another of those people, I’ll just very quietly tell you that I found a good combination, should you for whatever reason come across any.
In a quiet voice
If you boil some celeriac in milk, and mash it down, add some butter and salt, you’ll have a lovely rough bed for your scallops have a lie down on.
Then slice some apples, and fry them in a little butter. Apples go really well with scallops because they are sweet yet acidic.
These go on top of the mash. Finally toast some cumin seeds in a pan, remove, then use the same pan to cook your scallops. When you’re just about done cooking your scallops, add the toasted cumin back to the pan, and pour this lovely fragrent butter over your scallops and mash.
Garnish with some pretty cress.
I’ll be quiet now.