Pan-fried Scallops with Celariac Recipe - Great British Chefs

Ingredients

• 18 large hand dived scallops, in shell
• 2 tbsp of sunflower oil
• 1/2 lemon
• 1 knob of butter
• salt
• 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
• 500g of celeriac, diced
• 100g of butter
• 200g of milk
• 100g of cream
• 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
• freshly ground black pepper