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Serves 4 (as an entree)
Prep time: 15 minutes
Cooking time: 15 minutes
1 medium sized celeriac bulb, peeled and grated or processed into small pieces
1 cup milk
50g butter
Salt
100g smoked speck, skin off - cut into batons
12 scallops
2 tablespoons finely chopped chives
scallops - enlarge
Scallops with celeriac puree • click to enlarge
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1st Keep
 jenellebaur
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