Scallop & Celeriac Recipe - Great British Chefs

Hand-dived scallops with celeriac and truffle purée

Starter
medium
4
60 minutes, plus 6 hours setting

PT1H

PT6H

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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Ingredients

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Metric

Imperial

Scallops

8 hand-dived scallops, extra-large
lemon juice to taste
olive oil
sea salt

Celeriac and truffle purée

375g of celeriac
500ml of milk
500ml of water
150ml of double cream
1 black truffle
white truffle oil to taste
lemon juice to taste
salt

Apple caramel

500ml of fresh apple juice
sugar to taste
salt

Warm apple jelly

10g of agar agar
200ml of fresh apple juice
salt
sugar to taste

To plate

1/2 apple
2g of black truffle, shaved

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Muslin cloth

Method

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To make the apple jelly, season the apple juice with salt and sugar and bring to the boil, stirring occasionally

200ml of fresh apple juice
salt
sugar to taste

Add the agar agar and mix quickly. Strain the apple juice through a muslin cloth and leave to set for 6 hours

10g of agar agar

Place the peeled and chopped celeriac in a pan and pour in the milk and water until it’s covered. Boil for about 30 minutes until soft

375g of celeriac
500ml of milk
500ml of water

Bring the double cream to the boil. Drain the liquid from the celeriac and blend with the boiled double cream until smooth

150ml of double cream

Season the purée with salt and lemon juice to taste and mix in the chopped truffle and truffle oil

salt
lemon juice to taste
1 black truffle
white truffle oil to taste

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

500ml of fresh apple juice
sugar to taste
salt

When the jelly is set, dice into small cubes ready to serve

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

8 hand-dived scallops, extra-large
sea salt
olive oil

Turn the scallops over and place the pan in the oven for 1 minute. Take them out and sprinkle with sea salt and a squeeze of lemon juice

lemon juice to taste

To serve, place the scallops on top of the purée with the apple caramel drizzled over and the apple jelly cubes on top

Garnish one of the scallops on each plate with a julienne of truffle and apple before serving

1/2 apple
2g of black truffle, shaved

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Daniel Clifford

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.