East Coast Scallops

By Mike Sonier

Mike teaches how to cook with Veuve Clicquot for the perfect dishes that you can recreate in the comfort of your own home. Dicover the recipe!

Veuve Clicquot Brut Rosé

All you’ll need


Serves 4 people.


  • 10 Large Scallops
  • Celeriac Purée:
  • 1/2 Celery Root
  • 2 cups of heavy cream
  • 2 Garlic Cloves
  • 2 Tbsp Butter
  • 1/2 Shallot
  • 1/2 Cup Veuve Clicquot Yellow Label
  • 1 Tbsp Lemon Juice

Spicy Maple:

  • 1/2 habanero pepper
  • 1/4 cup of maple syrup

Crispy Parsnip:

  • 3 Cups Grapeseed Oil
  • 2 Parsnips


  • 3 thick bacon strips


  • 1 Lemon
  • Edible Flower


  1. Heat oven to 425 degrees Fahrenheit. Coarsely dice celery root, toss in oil, salt and pepper, placing in the oven for approximately 15 minutes, tossing every 5 minutes. A fork should easily pierce through when ready.
  2. Coarsely dice bacon and cook in oven at 425 degrees Fahrenheit for approximately 10 minutes.
  3. Slice habanero, add to maple syrup in a small saucepan, bring to boil, then quickly set aside.
  4. Heat a small saucepan to medium heat, add butter, garlic, and shallot, and cook until the onion becomes translucent and the garlic turns colour. Stir frequently.
  5. Next add Champagne and reduce by 1/2, then add celery root, heavy cream, reduce by 25% and purée. You may need to add a small amount of heavy cream to reach a smooth consistency.
  6. Pat scallops dry and if a scallop still has a beard, remove it. Season with salt and pepper.
  7. Heat frying pan to medium heat, add butter and quickly place scallops into pan and sear for approximately 2 minutes per side.
  8. When ready, squeeze lemon juice on the scallops and set aside.
  9. Peel and julienne parsnip and fry until lightly golden brown and set aside on a paper towel or in a fine strainer.
  10. Finally, have fun with your plating, starting with purée, bacon, scallops, crispy parsnip, maple, and garnish.
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Discover Mike Sonier

Mike Sonier is a Canadian chef and creator of the unique spice company and catering business, Ethical Table. While his first inspiration with cooking came from his grandmother, Mike gets his spark for cooking from being in the outdoors, as he believes food is supposed to come from the heart, it is something that we can do with our hands and is about coming back to the basics. His goal with cooking is “to inspire others to slow down in their lives and not live so fast.” Not afraid to take risks, Mike is always on a quest to develop his outdoor cooking skills creating magic.

Mike Sonier veuveclicqut
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