Scallops with Celeriac Pure, Salted Almond Crumble and Samphire Vinegar
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
Samphire 50 gr
Scallops 4 units – large ones
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
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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.
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.
Clean the scallops and sear on the pan with a bit of butter, golden from both sides. Leave it to rest and then cut.
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.
Blitz them to a crumble, season with salt
Garnish with pick chervil over the top and sprinkle some nuts.
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