Faster Chef

Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.

Pan Seared Scallops with Celeriac & Truffle Foam

By Chris Wheeldon, Head Chef at Careys Manor Hotel & SenSpa

Chris Wheeldon, Careys Manor Head Chef

Ingredients

3  Hand Dived Scallops
125g Diced Celeriac
150ml Fish Stock
150ml Semi Skimmed Milk
5g Truffle
10ml Truffle Oil
1 tsp Listine
1 Whole Lemon

Method

1. Peel & dice celeriac, sweat off in a little oil.
2. Add fish stock and cook for 20 mins
3. Add milk, truffle, truffle oil and listine.  Simmer for 5 mins.
4. Pass through a fine sieve.
5. Cut scallops in half, season and sear in a hot pan 30 seconds each side.  Turn over and add a squeeze of lemon.
6. Warm sauce and blend with a hand blender.
7. Plate scallops and spoon over with just the foam form the sauce and serve immediately.

Leader Board

Our leader board lists the current Faster Chef times we have clocked so far:

You can listen to Jon Cuthill on BBC Radio Solent every weekday from 9am-12.30pm.