284
Servings: 2 people
Ingredients
- 6 pc scallops Hand dived
For the salad
- 1 pc celeriac small
- 1 pc green apple
- 10 ml PX Sherry vinegar
- 10 ml olive oil extra virgin
- 50 g watercress
For the brown butter vinaigrette
- 50 g unsalted butter
- 15 ml Px sherry Vinegar
- 25 g blanched hazelnuts
- 10 g curly parsley
Instructions
For the brown butter vinaigrette
- Toast the hazelnuts at 180°C till golden brown. Cut them into quarterswith a sharp knife.
- Brown the butter slowly on low heat till it smells nutty and becomesbrown. Be careful not to burn it. Strain through a fine mesh sieve.Add the vinegar and season with salt.
- Wash and dry the parsley and chop it finely. Slice a few wafer-thin half-moon slices of green apple.
- Just before serving, warm up the vinaigrette till it’s lukewarm and add the cut hazelnuts and parsley.
For the salad
- Grate the celeriac and 1 green apple into a bowl.
- Marinate with a drop of white wine vinegar, olive oil and a pinch ofsalt.
- Wash the watercress and pick the tops and nice leaves. Keep cool tillserving.
For the scallops
- Season the scallops with salt and oil. Sear in a hot non-stick pan.
- Leave the scallops to rest on a sheet of kitchen paper to absorb themoisture before plating.
To Finish
- Plate up the apple celeriac salad. Top with the seared scallops, watercresstops and garnish with a few slices of fresh green apple. Finish the platewith the brown butter vinaigrette and serve warm.
