Pan-fried scallops with celeriac, apple and hazelnuts


First published in 2016
Share recipe





Salt-baked celeriac

Celeriac purée

Apple and hazelnut salad

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
Preheat the oven to 180°C/gas mark 4
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
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
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
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
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
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
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
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
First published in 2016
Share recipe