for 4 person

Lime butter

75 g	butter, soft
1	lime, rinsed with hot water, dabbed dry; use grated zest and 1 tsp of juice
2 pinch	sea salt

Celeriac puree

300 g	mealy potatoes, diced
500 g	celeriac, diced
1 dl	cream
1 tsp	salt
a little	pepper

Scallops

½ tbsp	butter
12	scallops
½ tsp	salt
a little	pepper

How it's done

Lime butter

Using the whisk on a hand mixer, beat the butter, lime zest, lime juice and salt until light and creamy, shape into a rectangle on a board lined with cling film, cover and chill for approx. 1 hr.

Celeriac puree

Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the vegetables, cover and cook over a medium heat for approx. 20 mins. until soft. Heat the cream, remove the pan from the heat. Pass the vegetables through a food mill and into the cream, season.

Scallops

Heat the butter in a non-stick frying pan. Reduce the heat, fry the scallops over a medium heat for approx. 2 mins. on each side, season. Plate up the celeriac puree, top with the scallops and lime butter.

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