Tags: Recipes

Pan-fried scallops with celeriac purée and truffle vinaigrette, by Michael Caines

Tuesday 23rd March 2010 17:49

This recipe for pan-fried scallops with celeriac purée and truffle vinaigrette comes courtesy of Michael Caines from Nigel Haworth's new book, Obsession. Read our review of the book here.








INGREDIENTS
(serves four)

  • 12 scallops
  • Olive oil
  • Mixed salad
  • Chopped chives

For the celeriac purée

  • 15g onions, chopped
  • 15g celery, chopped
  • Salt and pepper
  • 25g unsalted butter
  • 150ml milk
  • 150ml chicken stock
  • 150ml water
  • 200g celeriac, chopped
  • 25g unsalted butter
  • Pinch of salt and pepper to season
  • For the soy and truffle vinaigrette
  • 25g shallots, sliced
  • 130ml olive oil
  • Salt and pepper
  • 50g button mushrooms
  • 2 sprigs of fresh thyme
  • 10ml soy sauce
  • 20ml truffle juice
  • 25g veal glace
  • 5ml truffle oil

For the French vinaigrette

  • 300ml vegetable oil
  • 100ml white wine vinegar
  • Salt and pepper
  • Sprig of thyme
  • Clove of garlic

For the deep-fried celeriac straw

  • 4 celeriac fondants, cut in half
  • 16 slices Périgord truffle
  • 8 edible flowers

METHOD

To prepare the celeriac purée, in a saucepan, sweat the onions, celery and salt with the butter, add the milk, chicken stock and water then the celeriac and pepper. Bring to the boil and reduce to a simmer. Cook for 30 minutes and then allow to cool. Drain through a colander and then blend in a food processor. Then place in a blender and blend to a very fine purée.

To make the soy and truffle vinaigrette, sweat the shallots in 30ml of the olive oil, add a pinch of salt and lightly colour. Add the mushrooms and thyme and sweat for a further two minutes. Add the soy sauce and reduce to nothing then add the truffle juice and reduce by half. Add the veal glace and bring to the boil, place into a blender and blend to a fine purée. Warm 100ml olive oil and add to the pulp followed by the truffle oil. Adjust the seasoning and pass through a fine sieve. Place into a plastic bottle and use at room temperature. To make the French vinaigrette, mix all ingredients together in a bottle and shake before serving.

To serve, pan-fry the scallops in a non-stick pan in olive oil. Dress some celeriac purée on to the plate, then some soy vinaigrette. Now place three scallops and 21/2 celeriac fondants on to the plate. Top with the salad flowers and chives dressed in French vinaigrette then add the truffle slices and celeriac straw.


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