HomeFishPaul Welburn’s Pan-Fried Scallops With Celeriac, Apple & Hazelnuts Paul Welburn’s beautiful scallops recipe includes a wonderful mix of textures; from the plump and yielding scallops with their caramelised edges to crunchy hazelnuts, refreshing apple and silky smooth celeriac purée Ingredients For the scallops: • 18 large hand dived scallops, in shell • 2 tbsp of sunflower oil • 1/2 lemon • 1 knob of butter • salt For the salt-baked celeriac: • 1 celeriac • 800g of plain flour • 400g of salt • 500g of egg white • 1 pinch of seaweed, dried and powdered • 1 tbsp of olive oil • 1/2 lemon For the celeriac purée: • 500g of celeriac, diced • 100g of butter • 200g of milk • 100g of cream • salt For the apple and hazelnut salad: • 1 Granny Smith apple • 100g of roasted hazelnuts, roughly chopped • 1 handful of sea purslane, leaves picked • 1 handful of sea beet, leaves picked • 1 tbsp of hazelnut oil • salt • freshly ground black pepper Method 1 Begin by preparing the salt crust for the baked celeriac. Combine the flour, salt and egg whites together in a large bowl and mix together to form a dough. Transfer to the fridge to rest for 30 minutes. 2 Preheat the oven to 180°C/gas mark 4. 3 Once rested, roll out the dough into a large circle with a thickness of 1cm. Wrap this around the whole celeriac, place on a baking tray and bake for 45 minutes or until soft in the middle – use a temperature probe to check it has reached 70°C in the centre if unsure. 4 Meanwhile, prepare the celeriac purée. Melt the butter in a pan over a gentle heat, add the diced celeriac and sweat for 10 minutes. Pour over the milk and cream, then cover the pan with a cartouche and cook for 20–25 minutes until the celeriac is soft. 5 Drain the celeriac – reserving the liquid – and transfer to a blender. Blitz the cooked celeriac to a purée, adding some of the reserved liquid if needed to create a smooth consistency. Pass the purée through a sieve, season to taste and reserve, keeping warm until ready to serve. 6 Once the baked celeriac is soft and cooked through, remove from the oven and leave to cool a little. Break apart the crust and discard the salt dough, then peel and dice the flesh. Place in a bowl with the olive oil, seaweed powder and a squeeze of lemon juice and mix to coat the cubes in the dressing. Set aside until ready to serve. 7 Peel and core the apple and cut into thin batons, add these to a bowl with the sea vegetables and roasted hazelnuts. Season and pour over the hazelnut oil, using a little more if necessary to completely coat everything as a dressing. 8 Prepare the scallops by opening the shells with a small knife and removing the meat. Wash and clean these in cold water then dry thoroughly with kitchen paper. Heat the oil in a large frying pan and add the scallops, cooking on one side for 2–3 minutes until golden. 9 Flip the scallops over and add the butter and a squeeze of lemon juice, then remove from the heat and allow to finish cooking in the residual heat from the pan for 1 minute. Season with a little salt and divide between serving plates. 10 Add spoonfuls of the celeriac purée and pieces of the diced salt-baked celeriac to the plates and scatter over a generous serving of the apple and hazelnut salad. Recipe courtesy of Paul Welburn for Great British Chefs. See here for more.