Scallops with apple and celeriac

Scallop, apple and celeriac is a wonderful flavour combination that really brings out the sweetness of each ingredient. Drizzled with a tarragon oil, the scallops are gently cooked in a warm combination of apple juice, herbs and olive oil, which also create the broth in the bottom of the bowl. Stosie serves this dish with a crisp made from celeriac and the reserved scallop roe alongside, which is optional at home but certainly worth the extra effort.

First published in 2021




Celeriac and scallop

Tarragon oil

  • 1 bunch of tarragon
  • 100ml of vegetable oil

Roe crisp (optional)

  • 150g of tapioca starch
  • 1 tsp sugar
  • 1 pinch of cayenne pepper
  • salt
  • vegetable oil, for deep-frying


  • Food processor or blender


Begin by making the tarragon oil, as this needs to strain overnight. Blanch the tarragon in boiling water for 30 seconds, then drain and squeeze out any excess water. Place it into a blender with the oil and blitz until smooth, then strain through a muslin cloth or j-cloth set in a sieve in the fridge overnight
  • 1 bunch of tarragon
  • 100ml of vegetable oil
The next day, preheat an oven to 180°C/gas mark 4. Peel and cube the celeriac and toss with 2 teaspoons of olive oil and a sprinkle of sea salt. Wrap in foil and bake in the oven until very soft (around 1 hour, but it may take longer depending on the size of your celeriac). Once soft, remove from the oven and set aside
The roe crisp is optional, as it requires a dehydrator and will mean your cooking time increases by 4 hours, but it's a delicious thing and a great way to use up the scallop roe. If making it, place all the ingredients in a food processor along with the reserved roe and 150g of the cooked celeriac. Blitz into a fine spreadable paste (add a little water if it's very stiff). Spread the mixture onto a silpat mat and steam for 5 minutes, or microwave it on high in 30-second bursts. Place in a dehydrator or oven set to 80°C and leave to dry out for 4 hours
Once dehydrated, break the crisp into large shards and deep-fry at 180°C until crisp and puffed up. Drain on kitchen paper
  • vegetable oil, for deep-frying
While the celeriac bakes, peel the apples. Finely dice one of them (discarding the core) and reserve in water acidulated with lemon juice to prevent discolouration
Finely slice the second apple, then use a cutter to stamp out discs the same size as your scallops. Keep these in the acidulated water too
Place half the diced apple in a container and cover with 50ml of the apple juice
Place the remaining half of the diced apple in a vacpac bag with a drizzle of oil, seasoning and a sprig of dill and seal to compress. Do the same with all of the apple discs. Leave in the bag for as long as possible until ready to serve – this will give a delicious almost cooked taste to the apple but maintains its freshness. If you do not have a vac packing machine place half the cubed apples in a small pan with 50ml of the apple juice, a sprinkling of sea salt and a dash of olive oil. Warm gently on the lowest heat possible for 2 minutes to just slightly soften the apples, then repeat this for the apple discs. Leave to macerate and cool completely in the liquid
In a heavy-based pan, add the remaining 150ml of apple juice, 150ml of the olive oil, the chopped tarragon, 2 tsp of lemon juice, 1 tsp of lemon zest and a pinch of sea salt. Warm it to a barely quivering simmer for 5 minutes to infuse, then remove from the heat and strain
Pour the warm liquid over the scallops, stirring the scallops gently into the warm dressing, then leave to macerate for 15 minutes. This will cook the scallops just right and also draw out some delicious juice to create a wonderful stock
  • 500g of Queen scallops, cleaned and halved through the middle, or 4 large scallops cut into 1cm round pieces. Reserve the roe if making the crisp
Drain the scallops over a fine strainer and reserve the liquid. Drain the cooked apple (if not compressing) and the fresh diced apple and combine all the liquids together
Next make the celeriac cream. Take 150g of the cooked celeriac and place it in a blender. Blitz until smooth, adding the collected scallop and apple liquids until you achieve a runny cream consistency. Pass through a fine sieve, taste for seasoning and set aside
To serve, place a tablespoon of celeriac purée in the bottom of each bowl. Stir the compressed/cooked and raw apple together, then spoon this over the purée. Top with the scallops, then pour in the remaining reserved liquids in the bottom of each bowl. Garnish with fennel fronds, the apple discs, a drizzle of tarragon oil and a few more dots of the celeriac purée. If you've made it, serve the scallop crisp alongside

A whirlwind of talent and skill in the kitchen (which she runs almost single-handedly), Stosie Madi has made rural inn the Parkers Arms one of the most beloved gastropubs in the country.

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