Pan-Fried Scallops with Celeriac, Apple and Hazelnuts Recipe | Yummly
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Pan-fried Scallops With Celeriac, Apple and Hazelnuts

GREAT BRITISH CHEFS
24Ingredients
2Hours
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Pan-fried Scallops With Celeriac, Apple and Hazelnuts
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Ingredients

US|METRIC
6 SERVINGS
  • 18 scallops (large hand dived, in shell)
  • 2 Tbsp. sunflower oil
  • 1/2 lemon
  • 1 knob butter
  • salt
  • 1 celeriac
  • 800 grams plain flour
  • 400 grams salt
  • 500 grams egg white
  • 1 pinch seaweed (dried and powdered)
  • 1 Tbsp. olive oil
  • 1/2 lemon
  • 500 grams celeriac (diced)
  • 100 grams butter
  • 200 grams milk
  • 100 grams cream
  • salt
  • 1 Granny Smith apple
  • 100 grams roasted hazelnuts (roughly chopped)
  • 1 handful purslane (leaves picked)
  • 1 handful beet (leaves picked)
  • 1 Tbsp. hazelnut oil
  • salt
  • freshly ground black pepper
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