Ingredients
Celeriac Puree
- 6 pcs celeriac
- Salt to taste
- 100 ml cream
- Malaysian red palm oil, to taste
- 2 scallops
- Salt to taste
- 2 tbsp Malaysian palm oll
- 4 pcs sea asparagus
- Malaysian red palm oil infused with dill
- Shaved black truffles
- Shiso leaves
Method
To Make Celeriac Puree
Roast the whole celeriac at 180 ̊C until very soft, for about 2 hours. Cut celeriac in half and scoop flesh out with a spoon. Blend until smooth, then mix with cream and Malaysian red palm oil. Season to taste.
To Prepare Scallops
Season scallops with salt. Heat Malaysian palm oil in a non-stick pan and sear the scallops for 1 to 2 minutes on each side; the outside should be slightly browned, but the inside should still be translucent.
To Plate
Place a spoonful of celeriac puree in the middle of the plate, top with scallops and sea asparagus, and drizzle with dill-infused Malaysian red palm oil. Garnish with truffles and shiso leaves.