Celeriac 1 piece Green Asparagus 1 1⁄2 cup Ghee 2 Tbsp Scallops 7.1 oz Black pepper to taste Salt to taste
Garden herbs Dried sage 1⁄4 tsp Dried oregano 1⁄4 tsp Dried thyme 1⁄4 tsp
Peel the celeriac and cut into cubes.
Bring the cubes of celeriac to a boil in a pan with water. Cook for 10-12 minutes.
Drain the celeriac, then mash using an immersion blender. Season with some salt and pepper.
Heat ghee in a frying pan and fry the asparagus in it for 3-4 minutes.
Heat ghee in another frying pan and fry the scallops in about 2 minutes per side until golden brown and al dente. Do not overcook the scallops, or they may become chewy.
Sprinkle the scallops with the garden herbs and some salt and pepper and serve them with the celeriac puree and asparagus.