- 2 scallops (try to buy them as large as you can )
- Approx. 200g celeriac
- 120g milk
- 50g unsalted butter
- 50g heavy cream
- Pinch of nutmeg
- 1/4 of a grapefruit
- 100g fennel
- 100g semi-dry chorizo
- 100g olive oil
- Semi-dry chorizo.
- Cut into chunks.
- Place in blender and cover with olive oil. Blend until chorizo is fully broken up.
- Pour all into small pot.
- Render on low heat, bring to a simmer.
- Peel celeriac
- Cut into thin slices
- Heat a little butter in a high sided saucepan
- Add celeriac slices, cover halfway with whole milk
- Cook on medium-low heat, no colour on the celeriac
- Go until slices are fully tender — should be able to mash them with a fork — anywhere from 40-60 mins depending on thickness of slices
- Drain milk
- Add celeriac to blender
- Blend with butter, heavy cream until extremely smooth
- Add white pepper and a little nutmeg
FENNEL AND GRAPEFRUIT SALAD:
- Thinly slice fennel bulb (the white stuff), having removed the core. Preferably do this on a mandoline.
- Cut segments out of grapefruit. Combine all together with a little juice from the grapefruit and olive oil
- Season sparingly with salt and white pepper
- If scallops are bought with the orange roe attached, remove but to not discard this. They are edible and can be used in many seafood dishes.
- Scallops have a round side and a flat side.
- Ripping hot pan, good amount of oil.
- Flat side down for two minutes. 1 minute on the other. (That’s for a relatively large scallop, scale down searing time for smaller).
- Spread a bed of pureé on the bottom of plate.
- Place the salad and scallops on top
- Sprinkle a little grapefruit zest on the top of each scallop
- Drizzle chorizo oil around plate