Scallops with an Apple Salad
Scallops with Celeriac and Apple Purée, with an Apple Salad
(Serves two as a main)
Ingredients
12 scallops
1 tablespoon oil
25g butter
Salt to season
Juice of ½ lemon
Method
Pat the scallops dry on kitchen paper and place a non stick pan on high heat (if you’re worried about the pan, line the bottom with parchment paper).
Add the oil and heat until hot. Season scallops with salt and then place in pan in a clockwise way (so you know which one to turn first).
Dot the butter around the pan and after two minutes, flip over the scallops. Cook for one minute or until firm but with a little give. Add the lemon juice and remove from heat.
Celeriac and Apple Purée
Ingredients
200g celeriac, peeled and chopped
1 small onion, finely chopped
25g butter
1 tablespoon oil
200ml vegetable stock
100g diced Bramley apple
Method
Cook the celeriac in the oil and butter until golden. Add the onions and cook until golden. Add the apple and stock and gently simmer until the celeriac is soft. Blend to a smooth puree and check seasoning.
Apple Salad
Ingredients
1 red apple
½ shallot
1 tablespoon cider vinegar
3 tablespoons oil
¼ teaspoon Dijon mustard
Method
Whisk the vinegar, oil and mustard together and season. Add the shallot, slice the apple thinly and then cut into sticks. Toss in the dressing.
To Assemble
Spoon hot purée onto a plate and dot around 6 scallops. Arrange the salad on top of the scallops and serve.
