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Scallops with celeriac purée
🐟 Fish · For 1 serving(s)
247 kcal · per serving
Protein 25 g
Carbs 23 g
Fat 7 g
Fibre 4 g
Ingredients
- scallops120 g
- celeriac200 g
- skimmed milk40 g
- olive oil5 g
Method
- Cook the celeriac for 20 min and blend with the milk into a purée.
- Pan-fry the scallops for 1-2 min per side in the oil.
- Arrange on the purée, season with salt and pepper.