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These hand-dived scallops are much more environmentally friendly than the dredged. The truffle is expensive so use as much or as little (or none) as you can afford. Daniel Clifford's recipe is a visual feast that will delight dinner guests.
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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
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
A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.
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Hand-dived scallops with celeriac and truffle purée
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Hand-dived scallops with celeriac and truffle purée
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