2 tablespoons olive oil

6 scallops, abductor muscles removed

Fine sea salt

Freshly ground black pepper

Chopped chives, for garnish

Combine the celeriac with lemon juice in a bowl and toss. Mix in the flour and the egg. Season with salt and pepper.

Heat a shallow layer of vegetable oil in a large skillet set over medium-high heat. Form celeriac mixture into flat 3-inch patties. Once oil is shimmering, add patties and cook in batches until golden brown, about 3 minutes per side. Remove to a tray lined with paper towels. Yield: 8 to 10 pancakes.

Add sparkling wine and shallot to a small saucepan set over medium-high heat. Bring to a boil and simmer until reduced to about 2 tablespoons. Strain shallot from mixture and return to saucepan set over low heat. Begin vigorously whisking in butter, a little at a time, until an emulsion forms. Season with salt. Yield: 1 cup.

Warm 2 tablespoons of olive oil in a skillet set over medium-high heat. Liberally season scallops with salt and pepper. Sear scallops for about 2 to 3 minutes per side. They should be brown and crusty on each side and just opaque in the middle.

Arrange pancakes on a platter or individual plates and top each with a scallop. Spoon beurre blanc over the scallops and garnish with chives.

(Joseph Erdos is a New York-based writer and editor who shares his passion for food on his blog, Gastronomer’s Guide. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)