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Pan-fried scallops with celeriac, apple and hazelnuts

Scallops with baked and puréed celeriac, apple and hazelnuts

Pan-fried scallops with celeriac, apple and hazelnuts

  • Starter
  • medium
  • 6
  • 1 hour 30 minutes, plus 30 minutes resting

PT1H30M

PT30M

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1
Begin by preparing the salt crust for the baked celeriac. Combine the flour, salt and egg whites together in a large bowl and mix together to form a dough. Transfer to the fridge to rest for 30 minutes
  • 800g of plain flour
  • 400g of salt
  • 500g of egg white
2
Preheat the oven to 180°C/gas mark 4
3
Once rested, roll out the dough into a large circle with a thickness of 1cm. Wrap this around the whole celeriac, place on a baking tray and bake for 45 minutes or until soft in the middle – use a temperature probe to check it has reached 70°C in the centre if unsure
  • 1 celeriac
4
Meanwhile, prepare the celeriac purée. Melt the butter in a pan over a gentle heat, add the diced celeriac and sweat for 10 minutes. Pour over the milk and cream, then cover the pan with a cartouche and cook for 20–25 minutes until the celeriac is soft
  • 100g of butter
  • 500g of celeriac, diced
  • 200g of milk
  • 100g of cream
5
Drain the celeriac – reserving the liquid – and transfer to a blender. Blitz the cooked celeriac to a purée, adding some of the reserved liquid if needed to create a smooth consistency. Pass the purée through a sieve, season to taste and reserve, keeping warm until ready to serve
  • salt
6
Once the baked celeriac is soft and cooked through, remove from the oven and leave to cool a little. Break apart the crust and discard the salt dough, then peel and dice the flesh. Place in a bowl with the olive oil, seaweed powder and a squeeze of lemon juice and mix to coat the cubes in the dressing. Set aside until ready to serve
  • 1 tbsp of olive oil
  • 1 pinch of seaweed, dried and powdered
  • 1/2 lemon
7
Peel and core the apple and cut into thin batons, add these to a bowl with the sea vegetables and roasted hazelnuts. Season and pour over the hazelnut oil, using a little more if necessary to completely coat everything as a dressing
  • 1 Granny Smith apple
  • 100g of roasted hazelnuts, roughly chopped
  • 1 handful of sea purslane, leaves picked
  • 1 handful of sea beet, leaves picked
  • 1 tbsp of hazelnut oil
  • salt
  • freshly ground black pepper
8
Prepare the scallops by opening the shells with a small knife and removing the meat. Wash and clean these in cold water then dry thoroughly with kitchen paper. Heat the oil in a large frying pan and add the scallops, cooking on one side for 2–3 minutes until golden
  • 18 large hand dived scallops, in shell
  • 2 tbsp of sunflower oil
9
Flip the scallops over and add the butter and a squeeze of lemon juice, then remove from the heat and allow to finish cooking in the residual heat from the pan for 1 minute. Season with a little salt and divide between serving plates
  • 1 knob of butter
  • 1/2 lemon
  • salt
10
Add spoonfuls of the celeriac purée and pieces of the diced salt-baked celeriac to the plates and scatter over a generous serving of the apple and hazelnut salad

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Ingredients

Metric

Imperial

Scallops

Salt-baked celeriac

Celeriac purée

Apple and hazelnut salad

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