Seared scallops with celeriac and truffle puree

Want to impress someone with some Michelin-star-style culinary skills? Have a go at Daniel Clifford of Midsummer House’s seared scallops – they’re well worth the time to create

‘I’m very fond of this scallop dish as it has been on our menu for nearly 10 years,’ says Daniel. ‘It has remained unchanged and our guests still ask for it. The fact that the scallops are hand dived makes it even more special, as only the correct ones are hand picked, leaving the younger scallops to mature. It’s important that the bottom of the sea around the British Isles is preserved, and means we can continue to use this beautiful shellfish.’

If you’re worried about cooking scallops, don’t be. ‘The secret to a well cooked scallop is simple,’ says Daniel. ‘Don’t over cook as it will become rubbery and chewy.’

The garnishes are important for taste as well as look, too. ‘The acidity of Granny Smith apples enhances the sweetness of the scallops, and the celeriac and truffle brings a rounded earthiness to the whole dish,’ says Daniel.

Serves 6

2 extra large scallops per person (hand dived if you possibly can)

For the purée

375g of peeled and chopped celeriac

150ml of boiled double cream

Chopped black truffle (optional and as much or as little as you can afford!)

White truffle oil to taste

For the apple jelly

200ml Fresh granny smith apple juice

10g carrageen

For the Apple caramel

500ml Fresh apple juice

To make the puree

Boil the celeriac in a 50/50 mix of milk and water until soft (to cover)

Drain the liquid and blend the celeriac with the boiled double cream until smooth

Season the puree with salt and lemon juice to taste

To serve, mix in the chopped truffle (save a little for the garnish) and truffle oil

To make the apple caramel

Reduce the apple juice by two thirds

Pass through a fine sieve and chill

To make the apple jelly

Strain the juice through a muslin cloth

Mix in the carrageen

Season with salt and sugar to taste

Bring the mixture to the boil, stirring occasionally

Pass through a fine sieve and leave to set

When the jelly is set, dice into small cubes to serve

To cook the scallops

Season the scallops with salt

Put a little olive oil n a hot pan, place the scallops in the pan and colour on one side until golden. This will take about 30 seconds

Turn the scallops over and put the pan into a hot oven for one minute

Take out the scallops and sprinkle with Maldon sea salt and a squeeze of lemon juice

Serve immediately, with grated granny smith apple and finely sliced black truffle

Daniel’s top tip

‘It is essential that the apple is grated at the very last minute to serve so that this does not discolour and so it stays juicy.’