Spiced scallops, creamed celeriac and caper dressing

Method

1. 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.
2. 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.
3. 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.
4. To serve, spoon celeriac mash into the centre of plates, top with scallops and spoon on vinaigrette.