Celeriac Risotto and Scallops

I live by the sea and unless I go out for a dive (which I never do by the way), there is no scallop to be found for me to buy anywhere near.
Luck would have it that I found frozen ones in Lidl. I bought two packages as it is only a temporary article. Don't sneer ! Lidl is the only one that delivers on price/quality here in the area and where possible, their products are local (as in Irish). Again, don't sneer ! Frozen scallops are great if you treat them well.
Treat them well by defrosting them slowly. Dry them off properly with kitchen paper, et voilà, ready to use.

I had bought them way before Christmas and was contemplating how I would be serving them. I came across a photo on Pinterest and even though the link was broken it had the ingredients listed for scallops with parmesan risotto. I did my own thing, as you do. Not my first time cooking risotto or scallops.

Ingredients for 2 greedy buggers

1/4 celeriac, peeled and cubed small

250 ml chicken or veggie stock
1 onion, finely chopped
1 fat garlic clove, grated
3 tbsp olive oil
2 cups Arborio rice
250 ml white wine (dry)
750 ml chicken or veggie stock, keeping it on the hob at simmering point.
2 handfuls of grated parmesan
salt and black pepper
12 scallops
salt and black pepper
1 heaped tbsp butter

Preparation

Start with cooking the celeriac in 250 ml stock till tender.
Use a stick blender or food processor to puree the celeriac. Set aside.

Sautee the onions in the olive oil till translucent.
Add the garlic and the rice.
Stir and coat the rice grains in the oil.
Add the white wine and stir till it has evaporated/ soaked up by the rice.
Pour in ladle per ladle of hot stock and keep stirring to prevent anything sticking to burn the bottom of the pan and to release the starch in the rice, which makes it creamy. Each ladle needs to be evaporated before the next one goes in. Do this on a low setting.
Keep going till the rice is cooked through but still al dente. I have to admit that I needed a bit extra water as I didn't use Arborio, but another unspecified risotto rice which takes much longer to cook through.
Add in the pureed celeriac and heat through.
Take off the heat and stir in the cheese.
Season with salt and pepper to taste.
Cover with lid and set aside.
In a frying pan melt and slightly brown the butter.
Season the scallops and sear in the pan, 1 minute on each side.
Serve the risotto on plates (warmed), delicately put the scallops on top and don't forget the cooking juices from the pan (coz that's the best bit, I tell ya)