Ingredients

• 1tbsp olive oil
• 475g/1lb 1oz celeriac
• peeled and cut into cubes
• 2 shallots
• sliced
• 1 garlic clove
• chopped
• 50ml/2fl oz white wine
• 1litre/2 pints chicken stock
• 75ml/3fl oz double cream
• salt and freshly ground black pepper
• 12 scallops
• coral removed
• 1 tsp curry powder
• 25g/1oz butter
• 60g/2½oz crème fraîche
• fresh chervil
• to garnish

Directions

• For the soup
• heat the oil in a large pan over a medium heat. Add the celeriac
• shallots and garlic and gently fry for a few minutes
• to soften without browning.
• Add the white wine
• bring to the boil and reduce the liquid by half.
• Add the chicken stock and bring to the boil. Reduce the heat and simmer for 10-15 minutes
• until the celeriac is tender. Remove from the heat and allow to cool for five minutes.
• Transfer the soup to a food processor and blend until smooth.
• Return the soup to the saucepan
• add the cream and heat through. Season
• to taste
• with salt and freshly ground black pepper.
• For the scallops
• dust the scallops with the curry powder.
• Heat a frying pan until hot
• then add the butter. When the butter is foaming add the scallops. Sear the scallops for one minute on each side
• or until just cooked through
• then remove from the pan.
• To serve
• place three scallops in each of four wide
• shallow soup bowls and spoon the soup around the scallops. Do not cover the scallops. Top the scallops with a dollop of crème fraîche and garnish with a sprig of chervil.