Michael Caines served up tasty Pan Fried Scallops with Celeriac Puree and Seaweed Beurre Blanc on James Martin’s Saturday Morning.

The ingredients are: 12 x large scallops, Celeriac puree, Seaweed butter sauce, Basil oil, Saffron strands, Pepper dolce seaweed, Nori seaweed powder, Chopped chives, Lemon, Olive oil, Unsalted butter, Wood sorrels and Exmoor Caviar (Optional).

For the Celeriac puree: 250g x celeriac chopped, 25ml x milk, 25ml x cream, Salt & pepper.

For the Sweet butter sauce: 25g Butter, 50g Sliced shallots, 150g Sliced button mushrooms, 100ml Noilly prat and 200ml Fish stock.

To finish: Double cream, 150gr Unsalted butter, Pepper dolce seaweed finely chopped, Nori seaweed powder and Chopped chives.

For the Basil oil: 20g Basil and 200g Extra virgin olive oil.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.