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.
For the celeriac purée
For the French vinaigrette
For the deep-fried celeriac straw
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.