In this edition of Drogo's Kitchen we bring you the first in a trio of scallop dishes. This recipe involves seared Jumbo Canadian scallops served on a bed of rich celeriac puree with truffle mash, finish with a port jus. Seared Jumbo Canadian scallops served on a bed of rich celeriac puree with truffle mash, finish with a port jus - a simple recipe bound to impress your guests with!
Find the full recipe for Pan-Fried Scallop with Celeriac Puree | Drogo's Kitchen here www.finefoodspecialist.co.uk/...