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Scallops with Celeriac Pure, Salted Almond Crumble and Samphire Vinegar
Scallops with Celeriac Pure, Salted Almond Crumble and Samphire Vinegar
Seafood
Starter
30 mins
Seafood
Medium
Serves
4

You'll need to pre-cook the celeric whole for this recipe, but it's delicious and will keep in the fridge for a few days so you can use the remainder as a side to complement a grilled white fish or meat dish

Recipe courtesy of
Ingredients
  • Samphire 50 gr
  • Scallops 4 units – large ones
  • 4 shallots
  • 250 ml of white wine vinegar 3
  • 250 gr of agridulce vinegar
  • 50 ml of water
  • 250 gr of butter
  • Good olive oil to make the dressing
  • 3 whole celeriac – pre-baked and peeled
  • Chervil
Method
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Method
  1. Chop the shallots in small bits. Cook the vinegars with the shallots until a 3rd is left. Blitz this and pass through a chinois. Mix with the water.
  2. Chop the samphire in brunoise. Reserve.
    Cut the celeriac in small pieces and cook down in butter until very soft. Blitz to a smooth pure season with salt only.
  3. Clean the scallops and sear on the pan with a bit of butter, golden from both sides. Leave it to rest and then cut.
  4. Mix the vinegar base with some samphire and olive oil to make the dressing. Serve a few small spoons of the pure, scallops over the top and the dressing.
    Colour the almonds in the oven, let them cold down.
  5. Blitz them to a crumble, season with salt
  6. Garnish with pick chervil over the top and sprinkle some nuts.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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