Instructions: Heat the oil in a large pan and fry off the onion until softened. Add the celeriac, potato, stock and bay leaf. Season with salt and pepper and bring to the boil, then simmer for 25 minutes.

Place into a food processor and blend. Transfer to a clean pan, add the cream and reheat.

Season and fry off the scallops. Heat the vegetables in a pan or the oven.

To serve, pour the soup into a bowl, stack the vegetables and the scallops in the centre of the plate. Finish with parsley, cream whirls and fried carrots.

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