with celeriac and green apple ‘garni’, savoury granola and a hazelnut emulsion.
Serves 4
Prep time 30 mins
Ingredients
For the scallops
10 queen scallops
50g butter
1 tsp. olive oil
Salt
Lemon juice
For the celeriac and apple puree
300g celeriac
300ml milk
100g apple
For the savoury granola
100g oats
3 bay leaves
100g pumpkin seeds
50gr raisins
Maple syrup
For the hazelnut emulsion
100 ml hazelnut oil
1 tbsp. hazelnut puree
Method
For the scallops
Sear the scallops in a non-stick pan for no more than 15 seconds on each side. Finish off by adding butter and lemon juice.
For the celeriac and apple puree
Boil the vegetables in the milk until tender and blitz to a smooth puree.
For the savoury granola
Mix the dry ingredients and roast for 10 minutes in a hot oven adding the maple syrup at the last minute and mix again.
For the hazelnut emulsion
Whisk the two ingredients together well and drizzle over the scallops, adding the puree and the granola around the scallops
