Jal Tarang - scallops with pickled celariac and pine nut podi

Ingredients

Fish & Shellfish

  • 12 hand-dived scallops, corals removed, patted dry

Store Cupboard

  • 1 tsp sesame seeds, black and white, toasted
  • sea salt
  • caster sugar, to taste
  • 1 tsp black peppercorns
  • 50g of caster sugar
  • 1 tsp salt
  • 100g of pine nuts
  • 1 tsp salt

Dairy

  • 70g of unsalted butter

Salad & Fresh Herbs

  • micro cress, to garnish
  • 1 tbsp of coriander seeds

Fruit & Vegetables

  • 10 Cox's apples, peeled and cored
  • 600g of celeriac, peeled and cut julienne
  • 4 lemons, juiced
  • 4 garlic cloves, finely sliced

Spices & Dried Herbs

  • 200g of ginger, chopped
  • 1 cinnamon stick, 5cm in length
  • 10 green cardamom pods
  • 10 cloves
  • 4 dried chillies
  • 1 tbsp of cumin seeds
  • 2 tsp fennel seeds
  • 1 1/2 Kashmiri chilli powder
  • 1 1/2 tsp turmeric powder
  • 3 tsp cumin seeds
  • 5 green chillies, split lengthways
  • 5 whole dried kashmiri chillies
  • 15 curry leaves
  • 1 tsp turmeric powder

Oils & Vinegars

  • 150ml of cider vinegar
  • 3 tbsp of vegetable oil

Delicatessen

  • 1 1/2 dried mango powder