Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals 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 Preparation time Cooking time Serves 4 SHARE You might also like Food Baked John Dory with eschalots and braised baby veg Food Tetsuya Wakuda’s Sushi at home recipe Words by Tetsuya Wakudu on 1 Sep 2017 Riesling is always lovely with the delicate, savoury nature of sushi and sashimi. We love the Henschke Julius Riesling from South Australia’s Eden Valley , which allures with notes of lime, fresh flowers, jasmine and river stone on the nose. The palate presents a zesty, youthful and energetic line of pure lime and river stone, while a precise vein of acidity drives all the flavours across the entire palate. Food Tetsuya Wakuda’s Salmon carpaccio with wasabi recipe Words by Tetsuya Wakuda on 7 Sep 2017 This exquisitely delicate dish would pair nicely with a young zesty Riesling . The Elredge Riesling 2016 is the perfect foil rich and juicy with a solid core of apple and citrus balanced by zesty acidity.