Ingredients

Steps

• Heat olive oil in a large pan over medium heat.
• Fry celeriac, shallots, and garlic until softened.
• Add white wine and boil until liquid reduces by half.
• Add chicken stock and simmer for 15 minutes until celeriac is tender.
• Cool slightly and blend in a food processor until smooth.
• Return to the pan, stir in cream, and season with salt and pepper.
• Dust scallops with curry powder.
• Sear scallops in foaming butter for one minute per side.
• Place three scallops in each bowl and pour soup around them.
• Top with crème fraîche and garnish with chervil.