- Scallops
- 2 x Extra Large Scallops (per person)
- Celeriac and truffle purée
- 375g of peeled and chopped celeriac
- 150ml of boiled double cream
- chopped black truffle (optional and as much or as little as you can afford!)
- White truffle oil to taste
- Apple caramel
- 500ml Fresh apple juice
- Warm apple jelly
- 200ml Fresh granny smith apple juice
- 10g agar
Seared Hand Dived Scallop, Celeriac and Truffle Puree, Granny Smiths, Apple Caramel
Daniel Clifford
9th July 2013
Seared Hand Dived Scallop, Celeriac and Truffle Puree, Granny Smiths, Apple Caramel
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Seared Hand Dived Scallop recipe with Celeriac and Truffle Puree, Granny Smiths, Apple Caramel recipe a try yourself?
Ingredients
Method
Scallops
Season the scallops with salt
In a hot pan, add a little olive oil
Place the scallops in the pan and colour on one side until golden. This will take about 30 seconds
Turn the scallops over and place the pan into a hot oven for one minute
Take out the scallops and sprinkle with maldon sea salt and a squeeze of lemon juice
Serve immediately
Celeriac and truffle purée
Boil the celeriac in a 50/50 ratio of milk and water until soft (to cover)
Drain the liquid and blend the celeriac with the boiled double cream until smooth
Season the puree with salt and lemon juice to taste
To serve, mix in the chopped truffle and truffle oil
Apple caramel
Reduce the apple juice by two thirds
Pass through a fine sieve and chill
Warm apple jelly
Strain the juice through a muslin cloth
Mix in the carrageen
Season with salt and sugar to taste
Bring the mixture to the boil, stirring occasionally
Pass through a fine sieve and leave to set
When the jelly is set, dice into small cubes to serve
Serve with grated granny smith apple and finely sliced black truffle
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