Scallops with celeriac and apple, cider and mustard sauce

Scallops with celeriac and apple, cider and mustard sauce

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Pan-frying scallops brings out their sweetness and is very simple and quick. Here they marry beautifully with the flavours of the celeriac, apples, cider and mustard. I’ve prepared the celeriac two ways – one is acidic and punchy, the other has a delicious nuttiness to it. I love the contrast in this dish, but you can just opt for just one if you like.

Ingredients

Quantity Ingredient
10 large live scallops in the shell
1 large celeriac
1 lemon, juiced
50ml dry cider
50ml cider vinegar
50ml water
50g sugar
light olive oil, for cooking
cornish sea salt
freshly ground black pepper

Apple, cider and mustard sauce

Quantity Ingredient
2 granny smith apples, quartered and cored
2 tablespoons english mustard
1 shallot, peeled and diced
50ml cider vinegar
100ml dry cider
2 egg yolks
1/2 lemon, juiced
250ml sunflower oil

To finish

Quantity Ingredient
2 teaspoons chervil, chopped
Lemon oil

Method

  1. Shell and clean the scallops, removing the roes, then cut in half. Place in the fridge until ready to cook.
  2. Peel and halve the celeriac. Cut one half into thick slices and immerse in cold water with the lemon juice added to avoid discoloration. Finely slice the other half, with a mandoline or very sharp knife.
  3. Put the cider, cider vinegar, water and sugar in a pan and bring to the boil, stirring once or twice to dissolve the sugar. Add a sprinkle of salt and boil for 1 minute. Remove from the heat and add the finely sliced celeriac to this pickling liquor. Set aside to cool.
  4. For the sauce, put the apples, all but 1 teaspoon of the mustard, the shallot, cider vinegar and cider in a blender and blitz for 2 minutes, then pass through a sieve into a bowl.
  5. Put the egg yolks, lemon juice and 1 teaspoon of mustard into a bowl and whisk to combine. Slowly whisk in the oil, drop by drop to start with, then in a steady stream, to make a thick mayonnaise. Add the puréed apple mix and stir to combine.
  6. Drain the thick celeriac slices (of water) and pat dry. Heat a large frying pan and add a drizzle of olive oil. When hot, add the celeriac, season and cook for 3 minutes until tender and golden all over. Remove from the heat; keep warm.
  7. Wipe out the pan, put it back on a medium heat and add a drizzle of olive oil. When hot, lay all the scallops in the pan, season with salt and pepper and cook for 1½ minutes, until golden and starting to caramelise. Turn off the heat and turn the scallops over; they will finish cooking in the residual heat of the pan.
  8. Gently heat the sauce, whisking all the time; don’t let it boil. Drain the pickled celeriac and toss with the chervil.
  9. Share the sauce equally between 4 warm plates. Arrange the pan-fried celeriac and scallops on the sauce. Finish with the pickled celeriac slices and a drizzle of lemon oil.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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