The recipe is courtesy of Daniel Clifford, and I found it in an Electrolux folder I picked up at the Taste of Christmas fair.
Pan-fried scallops with truffled celeriac puré and apple caramel, serves 9
Adapted from Daniel Clifford’s recipe.
The scallops are best cooked really quickly on high heat. Treat it them as a steak. You want the maillard effect or the surface to caramelize, but they shouldn’t be cooked all the way through, nicer with a slight wobble in the middle. If overcooked they are often rubbery.
The celeriac puré can be made in advanced and reheated when serving., just like the apple caramel. The apple sticks can be cut ahead of time too; just make sure you cover them with lemon juice and place them in an airtight container to prevent discolouring.
18 large scallops, side muscles removed
butter for frying
1 lemon, the juice
700 g peeled celeriac cut into pieces
milk and water
300 ml double cream
1 litre freshly pressed apple juice
1 green apple, cut into matchsticks
Place the celeriac in a sauceoan and cover with half milk half water. Add salt. Bring to the boil and cook on medium heat until tender. Drain. Bring the cream to the boil in a seperate saucepan. Mix celeriac and cream to a puré. Add lemon juice and truffle oil to your liking. Season.
Pour the apple juice in a saucepan and let it reduce on high heat until 1/3 of the liquid is left. Or reduce further until you have a thicker liquid.
Heat up a frying pan on high heat. Add butter. Dry the scallops on a towel to remove liquid so they can brown easier. Season well and fry for 1-2 minutes on each side, only turning them over once. Place on a plate to rest. Squeeze with lemon juice.
Plate; first the puré, then the scallops on top (2 per person). Spoon over the caramel and drizzle with truffle oil. Top with the apple matchsticks.