Paul Welburn’s beautiful scallops recipe includes a wonderful mix of textures; from the plump and yielding scallops with their caramelised edges to crunchy hazelnuts, refreshing apple and silky smooth celeriac purée
For the scallops:
• 18 large hand dived scallops, in shell
• 2 tbsp of sunflower oil
• 1/2 lemon
• 1 knob of butter
For the salt-baked celeriac:
• 1 celeriac
• 800g of plain flour
• 400g of salt
• 500g of egg white
• 1 pinch of seaweed, dried and powdered
• 1 tbsp of olive oil
• 1/2 lemon
For the celeriac purée:
• 500g of celeriac, diced
• 100g of butter
• 200g of milk
• 100g of cream
For the apple and hazelnut salad:
• 1 Granny Smith apple
• 100g of roasted hazelnuts, roughly chopped
• 1 handful of sea purslane, leaves picked
• 1 handful of sea beet, leaves picked
• 1 tbsp of hazelnut oil
• freshly ground black pepper
1 Begin by preparing the salt crust for the baked celeriac. Combine the flour, salt and egg whites together in a large bowl and mix together to form a dough. Transfer to the fridge to rest for 30 minutes.
2 Preheat the oven to 180°C/gas mark 4.
3 Once rested, roll out the dough into a large circle with a thickness of 1cm. Wrap this around the whole celeriac, place on a baking tray and bake for 45 minutes or until soft in the middle – use a temperature probe to check it has reached 70°C in the centre if unsure.
4 Meanwhile, prepare the celeriac purée. Melt the butter in a pan over a gentle heat, add the diced celeriac and sweat for 10 minutes. Pour over the milk and cream, then cover the pan with a cartouche and cook for 20–25 minutes until the celeriac is soft.
5 Drain the celeriac – reserving the liquid – and transfer to a blender. Blitz the cooked celeriac to a purée, adding some of the reserved liquid if needed to create a smooth consistency. Pass the purée through a sieve, season to taste and reserve, keeping warm until ready to serve.
6 Once the baked celeriac is soft and cooked through, remove from the oven and leave to cool a little. Break apart the crust and discard the salt dough, then peel and dice the flesh. Place in a bowl with the olive oil, seaweed powder and a squeeze of lemon juice and mix to coat the cubes in the dressing. Set aside until ready to serve.
7 Peel and core the apple and cut into thin batons, add these to a bowl with the sea vegetables and roasted hazelnuts. Season and pour over the hazelnut oil, using a little more if necessary to completely coat everything as a dressing.
8 Prepare the scallops by opening the shells with a small knife and removing the meat. Wash and clean these in cold water then dry thoroughly with kitchen paper. Heat the oil in a large frying pan and add the scallops, cooking on one side for 2–3 minutes until golden.
9 Flip the scallops over and add the butter and a squeeze of lemon juice, then remove from the heat and allow to finish cooking in the residual heat from the pan for 1 minute. Season with a little salt and divide between serving plates.
10 Add spoonfuls of the celeriac purée and pieces of the diced salt-baked celeriac to the plates and scatter over a generous serving of the apple and hazelnut salad.
Recipe courtesy of Paul Welburn for Great British Chefs. See here for more.