Scallop and Celeriac Recipe - Great British Chefs

Hand-dived scallops with celeriac and truffle purée

Starter
medium
10
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 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

Apple jelly

300g of Braeburn apple
1g of ascorbic acid
13g of vege gel
1 dash of lemon juice
salt

Celeriac and truffle purée

500g of celeriac
100ml of milk
100ml of double cream
truffle, chopped
truffle oil
lemon juice
salt

Apple caramel

1l Braeburn apple, freshly juiced

Scallops

To plate

1 apple
truffle

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Muslin cloth
Thermometer
mandoline
Sous vide equipment
Blender
Squeezy bottle
Juicer

Begin by preparing the apple jelly. Juice the apples with the acid and pass through a fine sieve. Place 220ml of juice in a small pan with the vege gel. Lightly season with salt and lemon juice, whisking at all times, then bring to the boil

13g of vege gel
300g of Braeburn apple
1g of ascorbic acid
salt
1 dash of lemon juice

Pass through a fine sieve into an oiled 15x5cm plastic container. Allow the jelly to set and cool then dice into 1cm cubes. You will need seven cubes per portion

Next make the celeriac and truffle purée. Peel and dice the celeriac, place in a sous vide bag with the milk and lightly season with salt and lemon juice. Seal in a chamber sealer and steam at 100°C for 40 minutes, until the celeriac is very soft

salt
500g of celeriac
100ml of milk
lemon juice

Bring the cream to the boil, then blend the boiled cream and celeriac until smooth. Pass through a fine sieve and season with truffle oil, salt and lemon juice

truffle oil
100ml of double cream

Preheat the oven to 200°C/gas mark 6

For the caramel, reduce the Braeburn juice down to 120ml of caramel

1l Braeburn apple, freshly juiced

Warm the celeriac purée and add the chopped truffle. Transfer to a squeezy bottle

truffle, chopped

To cook the scallops, add a splash of oil to a hot frying pan. Add the scallops, flat-side down, and colour until golden. Turn over and season with salt. Place in an oven until they reach 42°C in the centre, then deglaze the pan with lemon juice, and season with sea salt. Drain the scallops on kitchen paper

To serve, use a mandoline with teeth to slice the apple and truffle into matchsticks. Place four layers of three apple matchsticks on five of the scallops and top with the truffle matchsticks. Add another scallop to the plate. Place seven jelly cubes on the plate, and add some purée. Add a few dots of the caramel and serve

truffle
1 apple

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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.