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Paul Welburn's beautiful scallops recipe includes a wonderful mix of textures; from the plump and yielding scallops with their caramelised edges to crunchy hazelnuts, refreshing apple and silky smooth celeriac purée. Paul cooks the celeriac in two ways to best show off the versatility of this lesser-used vegetable.
Pan-fried scallops with celeriac, apple and hazelnuts