Cheesy Smoked Haddock Stuffed Potatoes with Salsa Verde Crema
12 scallops, roe and coarse bit removed
3 tablespoons oil
35g butter
12 sage leaves
4 slices dry cure streaky bacon or pancetta
1 medium celeriac
1 tablespoon white wine vinegar
2 shallots, finely chopped
1 clove garlic, minced
100ml double cream
Juice 1 lemon
Peel and cut the celeriac into 1cm chunks and place in a pan. Cover with cold water, add the vinegar and boil until soft. Drain well and pat dry. Heat a tablespoon of the oil in a pan and when hot add the celeriac and cook until coloured. Add 10g of the butter, the shallots and garlic and cook until golden. Add the cream and bring to the boil. Blend to a smooth puree and check seasoning.
Cook the bacon over a medium heat in a dry pan with a little of the oil until crisp and golden. Remove and set aside. Add the remaining oil to the pan. Pat the scallops dry with kitchen paper and season with salt. Start and place a scallop at the top and then add them like a clock around the pan. Depending on thickness, cook for about 2 minutes on one side. Flip over and add the sage leaves and cook until they’re crisp. Remove from pan. When scallops are quite firm but with a little give add the butter around the pan. Baste the scallops then add the lemon juice and remove from heat. Rest for couple of minutes.
Divide the celeriac between two bowls. Add half the scallops and arrange the bacon ( cut it in half) and sage leaves. Add the buttery juices and serve.
