4rashers smoked streaky bacon(grilled flat and cut into shards)
handful of watercress
sprig fresh dill
150mlwhite wine vinegar
3sprigs fresh dill
½celeriac(peel and diced)
1clove garlic(leave skin on)
salt & pepper
2tbspwhite wine vinegar
2sprigs fresh dill(leaves finely chopped)
pinch of caster sugar
salt & pepper
1crisp eating apple
Pare the cucumber into thin ribbons along the length, using a potato peeler. Place the ribbons in a bowl, sprinkle with salt and cover with ice cold water. Set aside for an hour to draw out excess water.
After an hour drain thoroughly and wash off any residual salt. Place the ribbons on kitchen paper and dry completely.
Meanwhile place the vinegar, sugar and dill into a saucepan and simmer gently for 5 minutes to dissolve the sugar. Take off the heat and allow to cool slightly.
Place the cucumber ribbons in a plastic container with a tight sealing lid. Pour over the pickling liquor and stir to combine. Allow to cool completely, then cover with lid and place in the fridge for a minimum of two hours but ideally 2 days.
Place the diced celeriac in a saucepan, along with the garlic, rosemary, cream and milk. Simmer gently over a low heat until the celeriac is soft, approximately 20 minutes.
Remove from the heat and strain off the cooking liquid through a fine sieve into a bowl and set aside for later.
Add the cooked celeriac to the cooking liquid. Remove the garlic and squeeze out half the garlic into the cooking liquor, Discard the remaining garlic along with the rosemary.
Take the celeriac and blitz to a smooth puree using a stick blender. Then pass the puree through a fine sieve to remove any lumps, ensuring a smooth puree. [At this stage you can allow it to cool and keep in the fridge until you are ready to use.]
When ready to serve place the puree into a saucepan, heat gently and stir thoroughly.
Place all the ingredients for the vinaigrette into a jar with a tight fitting lid. Shake to combine, check the seasoning and set aside until serving. [The vinaigrette benefits from being made 2 days in advance to intensify the dill.]
Slice the apple thinly using a mandolin. Lay the slices on a baking sheet lined with parchment paper. Place in an oven at 120CFan for 30 minutes then remove from oven, place on a wire rack and leave to cool and crisp.
Heat a non-stick frying pan over a high heat and add the sunflower oil. Season the scallops with salt and pepper on both sides. Place in the frying pan and sear the scallops for 1 minutes each side. Do not move the scallops around the pan, turn once golden on the bottom.
Once golden on both sides, remove the scallops from the pan and drain on some kitchen paper. Place the scallops on top of the warm celeriac puree.
Arrange the pickled cucumber, crispy bacon, apple slices, watercress and dill fronds on the plate around the scallops. Drizzle over some dill vinaigrette. Serve immediately.
There are a number of elements to the dish however the pickled cucumber and dill vinaigrette benefit from being made a couple of days in advance and kept in the fridge.The celeriac puree can also be made in advance and also freezes well. The portion can be doubled up and half of it placed in the freezer for use at a later date.
pan fried scallops with celeriac, bacon, cucumber, apple & dill
Amount Per Serving
Calories 520Calories from Fat 315
% Daily Value*
Saturated Fat 8g50%
Vitamin A 430IU9%
Vitamin C 14.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •