Scallop with sautéed celeriac and malt vinegar butter sauce

First make the sautéed celeriac and charcuterie. Warm the oil over medium heat, then add the charcuterie and render gently so the fat begins to release from the meat. Be careful not to overcook it and make it crispy

Add the celeriac, coat generously in the charcuterie fat, then cook until softened and remove from the heat

Add a dash of malt vinegar, and keep warm until ready to serve

Next make your malt vinegar butter sauce by combining the vinegar, white wine, fish stock and shallots in a saucepan over medium heat until reduced by half

Reduce the heat to low and whisk in the cubed butter, a few pieces at a time, until the sauce is smooth and emulsified

Strain through a fine-mesh sieve to remove the shallot. Season with salt to taste and leave to one side

Finally, cook your scallops. Pat the scallops dry and season well all over with salt

Heat the oil in a cast-iron skillet over high heat until hot, but not smoking, and add the scallop to the pan flat-side down. Cook, without moving for 1½ – 2 minutes

Flip, add your butter and a dash of vinegar and baste for a further 30 seconds

Remove immediately from the heat and set to one side – the scallop should have a deep golden crust and translucent centre

To serve, place a heaped tablespoon of the sautéed celeriac and charcuterie mix in the base of your bowl. Place the scallop on top of the mix and pour the sauce around the edge of the plate to finish