Make the most of our fantastic WA produce this winter with a special occasion entree.

RECIPE: Seared scallops with a truffle and winter vegetable salad

Serves 4

2 tbsp butter
1 small celeriac, peeled, diced into 2cm cubes
1/2 cup milk
1/2 cup cream
salt and pepper
8 baby carrots, peeled
2 small parsnips, peeled, quartered
4 kipfler potatoes, peeled and sliced into 1/2 cm rounds
8 stringless green beans, trimmed, halved

4 asparagus spears, trimmed, sliced lengthwise with a peeler

Truffle Dressing:
1 egg yolk
1 tsp Dijon mustard
1 tsp sherry or wine vinegar
100 ml grapeseed oil
50ml truffle oil
12 fresh scallops

black truffle shavings

To serve:
olive oil
lemon juice

flat-leaf parsley to garnish

First, prepare the celeriac puree by melting butter in a pan on medium heat. Add diced celeriac and cook, covered, until soft. Add milk and cream and cook for a further 5 minutes. Place into a food processor and puree until smooth. Season to taste. Bring a large pot of salted water to boil. Blanch remaining vegetables until tender but not soft. Refresh in cold water to retain colour.

To make truffle dressing, whisk together egg yolk, mustard and vinegar in a bowl. Slowly drizzle in oils, whisking continuously until emulsified. To sear scallops, place a pan over high heat. Toss scallops in olive oil and season with salt. When pan is very hot, add half the scallops and cook for 1-2 minutes each side. Take care not to overcook and set aside. Repeat with remaining scallops.

To serve, toss vegetables in olive oil, lemon juice and seasoning. Spoon celeriac puree onto plate and top with scallops. Arrange vegetables and truffle around scallops and garnish with truffle dressing and parsley.