Cut each scallop in half, season with salt and pepper and leave aside.
Peel and dice the quarter celeriac. Put the cubes straight into water with a squeeze of lemon juice to stop them turning brown. Boil in salted water for 20 minutes, then drain. Puree then add salt and pepper and a knob of butter and keep warm.
Infuse the cream with crushed garlic, saffron and the grated zest of one quarter of the lemon. Reduce by half over a medium heat, stirring to avoid burning.
Cut each slice of chorizo into a triangle.
Place a frying pan on a high heat with a dash of olive oil and cook the scallop halves for 1 minute on each side, while adding cold pieces of the remaining butter to colour and taste. Set aside to rest.
Add the chorizo to the pan to colour, 20 seconds on each side.
To serve: Use a black square plate. Arrange 3 blobs of celeriac mash diagonally across each plate. Top each blob with a halved scallop then with the triangular slice of chorizo and, lastly, the remaining scallop half. Drizzle some of the saffron cream on the side of your scallop towers and, finally, garnish with dill, if liked.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.