Roasted scallop, salt baked celeriac, apple salad, marigold and winter truffle

This stunning recipe from Daniel Clifford is one to make when you really want to impress your guests!

Ingredients

Apple brined scallop:
  • 4 large scallops
  • 1l fresh granny smith juice with a little ascorbic acid 
  • 60g salt 

 

Celeriac puree
  • 850 peeled and diced celeriac
  • 15g salt
  • 2g ascorbic acid
  • 200g granny smith juice
  • 100ml double cream
  • Qut truffle oil
Salt baked celeriac:
  • 5kg flour
  • 500g salt
  • 500g water
  • 460g egg whites
  • 80g thyme
  • 3-4 large celeriac
Apple jelly:
  • 660g braeburn apple juice
  • 36g vegi gel
  • Ascorbic acid
Apple salad:
  • 200ml granny smith apple juice. 
  • Ascorbic acid 
  • 4 granny smith apples 
  • Truffle
Apple sauce:
  • Granny smith juice 
  • Celeriac puree 
  • 1 drop truffle oil
  • Butter 
  • Truffle hash 

Method

Apple brined scallop

Bring 200g of the apple juice to the boil with the salt and add to the rest of the apple juice.  Chill until 5 degree c or below. 

Brine the scallop for 20 minutes.( use 2 times only)  Drain in a colander and dry. Place scallops back into the trays to wait.  

Lightly season with salt. Colour the scallop in a pan and then turn over. Add butter and cook in foaming butter until 30 deg c. Rest until 45 and carve into 4.  Season with Maldon and lemon juice. 

Celeriac puree

Mix celeriac with salt and acid, and place in a single layer in a vac pac bag and vac in twice (double bag) Cook for 30 min until the celeriac is soft. 

Place in a pan with the juice and cream and reduce until nicely glazed. 

Blend well and pass. Correct seasoning if needed.

Salt baked celeria

In the Hobart mix flour, salt, water, and egg whites for 5 minutes so it is completely mixed and consistent in texture. Then add the thyme and mix until incorporated. 

Roll out the crust on a sheet of grease proof paper to a thickness of 6mm and wrap each celeriac individually trimming of any excess crust. Bake in a 185 degree oven on full fan in till tender (aprox, 1 hour 40 min) 

Once cool remove from the crust. Cling film and label and store in fridge. Peel and dice into 5 mm cubes.

Apple Jelly

Juice apples into a pinch of ascorbic acid and pass, then weigh out 660g and correct acidity with more acid if needed and whisk in vegi jell and leave to rest for 10 min. 

Bring to the boil, and cook for 5 seconds.  

Set in one sprayed PDF tray. 

Dice into 5 mm cubes. 

To dres

Mix equal amounts of salt bake celeriac and apple jelly together and bind with celeriac puree.  Correct the seasoning with salt and lemon.   

At room temp place 1 layer in a 5 cm cutterin the middle or a flower bowl. 

Apple salad

Peel the apple and run through a jap turning slicer with fine teeth.  Separate and mix with the apple juice and place a nice layer in vac pac bag and compress. Gets dressed in strands on plate at room temp. 

Truffle

Truffle gets sliced paper thin on truffle slicer. 3 pieces of apple marigold are placed over the dish.

Sauce

Reduce the 1st granny smith apple juice with a little salt bye 2/3, add the puree, montè in the butter and finish with truffle oil, fresh apple juice, truffle and salt. 

 

Ingredients

Apple brined scallop:
  • 4 large scallops
  • 1l fresh granny smith juice with a little ascorbic acid 
  • 60g salt 

 

Celeriac puree
  • 850 peeled and diced celeriac
  • 15g salt
  • 2g ascorbic acid
  • 200g granny smith juice
  • 100ml double cream
  • Qut truffle oil
Salt baked celeriac:
  • 5kg flour
  • 500g salt
  • 500g water
  • 460g egg whites
  • 80g thyme
  • 3-4 large celeriac
Apple jelly:
  • 660g braeburn apple juice
  • 36g vegi gel
  • Ascorbic acid
Apple salad:
  • 200ml granny smith apple juice. 
  • Ascorbic acid 
  • 4 granny smith apples 
  • Truffle
Apple sauce:
  • Granny smith juice 
  • Celeriac puree 
  • 1 drop truffle oil
  • Butter 
  • Truffle hash 

Method

Apple brined scallop

Bring 200g of the apple juice to the boil with the salt and add to the rest of the apple juice.  Chill until 5 degree c or below. 

Brine the scallop for 20 minutes.( use 2 times only)  Drain in a colander and dry. Place scallops back into the trays to wait.  

Lightly season with salt. Colour the scallop in a pan and then turn over. Add butter and cook in foaming butter until 30 deg c. Rest until 45 and carve into 4.  Season with Maldon and lemon juice. 

Celeriac puree

Mix celeriac with salt and acid, and place in a single layer in a vac pac bag and vac in twice (double bag) Cook for 30 min until the celeriac is soft. 

Place in a pan with the juice and cream and reduce until nicely glazed. 

Blend well and pass. Correct seasoning if needed.

Salt baked celeria

In the Hobart mix flour, salt, water, and egg whites for 5 minutes so it is completely mixed and consistent in texture. Then add the thyme and mix until incorporated. 

Roll out the crust on a sheet of grease proof paper to a thickness of 6mm and wrap each celeriac individually trimming of any excess crust. Bake in a 185 degree oven on full fan in till tender (aprox, 1 hour 40 min) 

Once cool remove from the crust. Cling film and label and store in fridge. Peel and dice into 5 mm cubes.

Apple Jelly

Juice apples into a pinch of ascorbic acid and pass, then weigh out 660g and correct acidity with more acid if needed and whisk in vegi jell and leave to rest for 10 min. 

Bring to the boil, and cook for 5 seconds.  

Set in one sprayed PDF tray. 

Dice into 5 mm cubes. 

To dres

Mix equal amounts of salt bake celeriac and apple jelly together and bind with celeriac puree.  Correct the seasoning with salt and lemon.   

At room temp place 1 layer in a 5 cm cutterin the middle or a flower bowl. 

Apple salad

Peel the apple and run through a jap turning slicer with fine teeth.  Separate and mix with the apple juice and place a nice layer in vac pac bag and compress. Gets dressed in strands on plate at room temp. 

Truffle

Truffle gets sliced paper thin on truffle slicer. 3 pieces of apple marigold are placed over the dish.

Sauce

Reduce the 1st granny smith apple juice with a little salt bye 2/3, add the puree, montè in the butter and finish with truffle oil, fresh apple juice, truffle and salt.