James Martin's scallops with celeriac, apple and lime
Scottish diver Guy Grieve has hand-caught Isle Of Mull scallops for us and James uses the freshly-caught shellfish to make a delicious dish, served with salt baked celeriac.
Scallops with celeriac, apple and lime
Serves: 4
Ingredients
1 celeriac
250g 00 flour
250g table salt
Water to bind
For the sauce
½ shallot, diced
1 garlic clove, peeled and crushed
15 ml olive oil
1 bay leaf
1 sprig thyme
100ml fish stock
50ml white wine
100ml double cream
2 kaffir lime leaves, thinly sliced
1 lime, zest only
To finish, lime juice and salt
For the celeriac puree
½ the baked celeriac (recipe above)
200ml double cream
For the apple garnish
1 Granny Smith apple, thinly sliced
50ml rice wine vinegar
Pinch sugar
For the scallops
4 large scallops, cleaned
Dash of oil
100g butter
Salt and pepper
To serve
Scallop shells
Handful of Seaweed
Small handful of chervil
Method
1. Preheat the oven to 180C
2. Start with the baked celeriac. Mix the flour salt and enough cold water to make a dough, roll out to 1 cm thick, wrap around the whole celeriac and bake for 1 hour 20 minutes, then cool overnight in the fridge.
3. For the sauce, sweat the shallot and garlic in the oil for 2 minutes, add the bay leaf, thyme, stock, wine and cream. Bring to the boil then reduce by half. Add the kaffir lime leaves and leave to infuse for 30 minutes off the heat.Strain into a clean pan then finish by seasoning and adding lime juice and zest. Gently warm through.
4. For the celeriac, remove the salt crust from the outside and discard. Cut ½ by dicing into 4 x 5 cm circles, then put all of the white trimmings into a pan. Cover with cream and bring to the boil. Season and blitz until smooth, then stir through the diced celeriac and keep warm.
5. For the apple garnish, mix the ingredients together and set aside
6. Heat a non stick frying pan until hot, lightly oil the scallops and fry for 1 minute then flip over, add the butter, and when foaming, spoon over for 30 seconds. Warm the circles of celeriac in the scallop pan. Drain onto a tray with a j cloth.
7. To serve, sit the shell on a plate of seaweed, Spoon the puree into the bottom. Top with celeriac circles, spoon over the sauce. Then place the scallops on and finish with apples and chervil.