Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Spiced scallops, creamed celeriac and caper dressing Food Spiced scallops, creamed celeriac and caper dressing Preparation time Cooking time Serves 4 Ingredients 16 large sea scallops 1 tsp caraway seeds ½ tsp white peppercorns ½ tsp sea salt Pinch of paprika Pinch of allspice 1–2 tbsp butter 1–2 tbsp vegetable oil 2 tbsp capers, chopped 1 lemon, juice only 2 tbsp extra virgin olive oil Creamed celeriac mash 300g celeriac, roughly chopped 150g Pontiac potatoes roughly chopped 1–2 tbsp melted butter 1 cup mascarpone Salt Method Boil the celeriac and potatoes until well done, strain and return to saucepan with lid to sit for 3 minutes. Add the butter and mash until smooth. Fold in the mascarpone and salt and keep warm. Dry roast the caraway seeds and peppercorns for 30 seconds – tip into mortar and pestle and when cooled, add salt and grind to a fine powder. Mix in the paprika and allspice. Sprinkle both sides of the scallops with the spice mix and pat it into each scallop. Heat half the butter and oil in a pan and cook the scallops in batches for 30 seconds each side. Place 1 tablespoon of capers in a jar with lemon juice and olive oil and shake to combine. To serve, spoon celeriac mash into the centre of plates, top with scallops and spoon on vinaigrette. Food Serves 4 Shop Dessert Wine You might also like Food Colin Fassnidge’s Roast flathead, pickled seaweed and seaweed butter recipe Food Prawn and Scallop Risotto With Bisque Broth and Caviar Food Lyndey Milan's swordfish with lemon, anchovies and garlic Words by Lyndey Milan on 23 Jul 2014 Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline