A popular way with scallops for very special occasions as its a bit of a palaver to make. It’s from from ” Butter” by James Martin. The salt baked celeriac is best made a day in advance and is very good served on its own as a vegetarian dish too.
Prepare the baked celeriac by mixing together the flour, salt and enough cold water to make a dough. Roll out to a thickness of 1 cm and wrap around the celeriac.
Place on a baking sheet and bake for 1 hour 20 minutes. Leave it to cool to room temperature before transferring to the fridge overnight.
The next day make the sauce. Add the oil to the pan and sweat the shallot and garlic for 2 minutes. Add the bay, thyme, stock , wine and cream, bring to the boil then simmer until reduced by half.
Add the kaffir lime leaves and leave to infuse for 30 minutes off the heat. Strain the sauce into a clean pan through a sieve. Add the lime juice and zest and season with salt. Gently warm the sauce through.
For the celeriac puree remove the crust from the celeriac and discard. Cut half the celeriac into 1 cm dice, then cut 4 5 cm circles from the remaining half, putting any leftover trimmings into a pan.
Cover the trimmings with the cream, bring to the boil and season. Remove from the heat and blitz until smooth. Stir through the diced celeriac and keep warm.
Mix together the ingredients for the apple garnish.
To pan fry the scallops heat a non stick frying pan until hot. Lightly oil the scallops and fry for a minute then turn. Add the butter and, when foaming, spoon it over the scallops for 30 seconds. Add the celeriac discs and warm through. Remove from the pan and drain on a tray lined with kitchen paper.
To serve , place some seaweed on each plate and sit a shell on top. Spoon the puree onto the shell and top with the celeriac circles. Spoon over the sauce and add a scallop on top. Top with the apple garnish and chervil.