Seared scallops with vanilla sauce

Method 1. Cook the celeriac in salted boiling water until tender. Drain and refresh with cold running water.

Clean and wash the scallops, pat dry with kitchen paper and slice horizontally in half. Lay the scallops on a tray and drizzle with 1 tablespoon of the groundnut oil. Leave on one side.

Fry the onions in the remaining oil, until soft, but not coloured. Scrape out the vanilla seeds from the pod and add to the pan along with the stock. Tip in half the cooked celeriac, bring to a boil and simmer for about 4-5 minutes.

Cool slightly before transferring the contents of the pan to a liquidiser. Blend until you have a thick smooth puree. Return the puree to the pan and stir in the crème fraîche, butter and lemon juice.

Heat a frying pan until very hot. Sear the scallops for a few seconds on each side together along with the remaining celeriac pieces.

To serve, warm the celeriac puree and spoon into shallow bowls. Top with the seared scallops and scatter with chives to garnish.