- Scallops
- Diver caught scallops in the shell
- Celeriac soup
- 1 celeriac
- 1 cloves garlic
- 1 onions
- 1 litres chicken stock
- 1500ml apple juice
- 500ml double cream
- Sweet and sour apple
- 200g Diced granny smith apples
- 200g white wine vinegar
- 200g caster sugar
- 200g apple juice
- 5 apples peeled and chopped
- Celeriac remoulade
- 500g finely diced celeriac
- 1 teaspoon grain mustard
- 2 tablespoons chopped chives
- Juice ½ lemon
- Mayonnaise to bind
- Salt to taste
Scallops, celeriac veloute, sweet and sour apple
Matt Gillan
4th March 2011
Scallops, celeriac veloute, sweet and sour apple
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallops, celeriac veloute, sweet and sour apple recipe a try yourself? Scallops, celeriac veloute, sweet and sour apple from Matt Gillan, the Pass Restaurant at South Lodge
Ingredients
Method
Scallops
Diver caught scallops in the shell
Remove scallops from shell. Discard roe and skirts.
Wash well.
Slice scallops into 3 rounds (depending on size)
In a very hot pan, fry for 30 seconds each side.
Add a squeeze of lime juice
Remove from the pan
Celeriac soup
Sweat the onion, garlic and celeriac for about 10 minutes in butter.
Add the stock and cook out the celeriac.
Add the cream and the juice. Boil.
Add the apples and cook for 2 minutes.
Blitz and pass twice.
Sweet and sour apple
Put everything into a saucepan and bring up to 102?c
Remove from the heat and allow to cool
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