Hand Dived Scallop – Celeriac – Rhubarb – Sea lettuce – Almond
3 hand dived scallop
3 reserved roes
2 tbsp Chinese five spice
1 whole celeriac
200ml double cream
1 litre yoghurt
1kg of waste rhubarb
Red brill food colouring
1 litre of rhubarb Boiron
1.7g agar agar
2 bunches of dill
300ml rapeseed oil
1 bunch English rhubarb
FIRST, START WITH THE SCALLOPS…
Wear gloves all of the way through the preparation process as the natural oil in human hands damage the overall quality of the scallop. Prepare scallops by shucking them quickly and remove them from the shells. Then remove the roe and reserve to one side. Make a quick 10% salt brine bath by mixing 100g salt to 1 litre of cold water and stir well. Sit the scallops in the salt bath for 10 minutes. This process helps to draw out any impurities and helps the scallop flush out and reserved sand. Add ice to the brine as this will help the scallops firm up to their natural shape. After 10 minutes air dry the scallops and place on a j-cloth tray and reserve for cooking.
FOR THE ROE POWDER…
Remove the orange claw from the rest of the muscle and place them in a dehydrator for 24 hours at 63°C. After 24 hours, blitz the orange roe to a fine powder and add 2g of Chinese five spice to season.
FOR THE CELERIAC PURÉE…
Remove the outer skin and dice up the celeriac. Place in a hot pan with 1 block of foaming butter and cook out for about 20 minutes. Drain off the butter from the pan reserve to finish the purée. Then add 1 litre of plain yogurt and 200ml of double cream to the celeriac and cook out slowly caramelising as you go for another 20 minutes. Once soft, take off the heat and blend in a thermo mix on full speed for 10 minutes until smooth, slowly adding the reserved butter. Season with salt and lemon juice to taste.
FOR THE RHUBARB PURÉE…
Blend together 1 litre of rhubarb, sugar, water, red brill powder, agar agar, and season with lemon juice. Place into a container and blast chill foe 1 hour to set. Once set re-blitz to form a purée.
FOR THE RHUBARB…
Peel the back of the rhubarb with a peeler then slice the sticks down into 1cm slices and place into a vac pac bag. Add 100ml of grenadine and then fully compress and reserve.
FOR THE RHUBARB JUICE…
Simply juice the waste rhubarb bits left over from the slices and reserve 1 litre of juice. Combine 33g of Ultratex and 100g of sugar and mix on full power in the thermo. Reserve in a bottle.
FOR THE DILL OIL…
Blitz together 300ml of rapeseed oil and 2 bunches of dill together at 90°C for 10 minutes and then pass off through a j-cloth and discard the solids. Bottle up the dill oil for later use.
Dust the top of 2 scallops and place in a hot pan. Fry until golden for around 2 minutes. Add butter, turn the scallops and baste for 1 minute then rest. Season when cooked.
Place 7 nice dots of celeriac purée on the plate followed but 5 larger rhubarb gel dots. Then dice up one raw scallop and dress with rhubarb juice and rhubarb slices. Use the dill oil to fill the gaps on the plate. Slice the 2 cooked scallops in half and place on top of the garnish. To finish, deep fry some sea lettuce at 190°C until crispy. Dress the cooked scallops then add toasted almonds.
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