2 cups (500 ml) celery root, peeled and diced

1 small clove garlic, peeled

1/2 cup (125 ml) 35% cream, approximately

Salt and pepper

In a pan of salted boiling water, cook the celery root and garlic until tender. Drain.

In the bowl of a food processor, purée the celery root and garlic until smooth. Add the cream. Season with salt and pepper. Keep warm.

Pat the scallops dry with paper towels.

In a large non-stick skillet over high heat, sear the scallops in the oil and butter for about 2 minutes on each side. Season with salt and pepper.

In each plate, draw three lines with the celeriac purée using a spoon and place a scallop on each line. Drizzle with a few drops of good olive oil. Season with pepper. Garnish with chives or chervil. Serve immediately.

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