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Hand-dived scallops with celeriac and truffle purée

  • Starter
  • medium
  • 4
  • 60 minutes, plus 6 hours setting

PT1H

PT6H

Ingredients

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Metric

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Scallops

Celeriac and truffle purée

Apple caramel

Warm apple jelly

To plate

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Method

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1
To make the apple jelly, season the apple juice with salt and sugar and bring to the boil, stirring occasionally
2
Add the agar agar and mix quickly. Strain the apple juice through a muslin cloth and leave to set for 6 hours
  • 10g of agar agar
3
Place the peeled and chopped celeriac in a pan and pour in the milk and water until it’s covered. Boil for about 30 minutes until soft
  • 375g of celeriac
  • 500ml of milk
  • 500ml of water
4
Bring the double cream to the boil. Drain the liquid from the celeriac and blend with the boiled double cream until smooth
  • 150ml of double cream
5
Season the purée with salt and lemon juice to taste and mix in the chopped truffle and truffle oil
6
For the apple caramel, reduce the apple juice by two thirds until it starts to take on a deep caramel colour and has become a light syrup consistency. Sweeten and season to taste with the salt and sugar
7
When the jelly is set, dice into small cubes ready to serve
8
Preheat the oven to 200°C/Gas mark 6. Season the scallops with salt and add a little olive oil. In a hot ovenproof pan, add the scallops and cook on one side until golden. This will take about 30 seconds
9
Turn the scallops over and place the pan in the oven for 1 minute. Take them out and sprinkle with sea salt and a squeeze of lemon juice
10
To serve, place the scallops on top of the purée with the apple caramel drizzled over and the apple jelly cubes on top
11
Garnish one of the scallops on each plate with a julienne of truffle and apple before serving
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Hand-dived scallops with celeriac and truffle purée

 
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