Scallops with Celeriac & Apple Remoulade
Prep time
Cook time
Total time
This light winter starter combining scallops with celeriac apple remoulade, is the perfect dish to add to any Christmas menu.
Recipe type: Starter
Serves: 2
  • 40g celeriac, peeled, grated or cut with a julienne peeler
  • ½ sweet red apple, like Braeburn, peel on, and grated or julienned
  • 2 tablespoons mayonnaise, ideally handmade but, ya know...
  • 2 tablespoons Greek Yoghurt
  • Juice & zest of half a lemon
  • 1 tablespoon minced parsley
  • salt and pepper to taste
  • 6 scallops, roe removed if you prefer
  • 2 tablespoons butter
  • salt and pepper
To serve
  • Small handful of roasted hazelnuts, skin removed and roughly chopped
  • a few snips of cress
  1. First make up your remoulade. Mix the chopped celeriac and apple in a small bowl along with the mayo, yoghurt, lemon zest and juice. Stir well so the celeriac and apple are well coated. Add a pinch or salt and a good twist of pepper. Taste and adjust as necessary. It should taste quite lemony, but that's a personal preference.
  2. Season your scallops with a pinch of salt and pepper on both sides.
  3. Put the butter in a medium sized frying pan over a medium heat. When melted and starting to brown add your scallops into the pan, one of the flat sides down. Turn after a minute when the underside should have brown, and cook for a further minute until they have cooked through (the centre will no longer be opaque), before transferring to some kitchen towel.
  4. Plate up by piling the celeriac high on a side plate, scattering over the hazelnut and cress and then topping with the warm scallops. Serve immediately.
  5. The remoulade will keep for a few days in an air tight container if you don't use it all.
The recipe easily scales up to feed a crowd. You may need slightly less per person.
Recipe by Natural Kitchen Adventures at