Pan Fried Scallops with Celeriac Puree and Seaweed Beurre Blanc - James Martin Chef

Ingredients

• 12 x large scallops
• Celeriac puree
• Seaweed butter sauce
• Basil oil
• Saffron strands
• Pepper dolce seaweed
• Nori seaweed powder
• Chopped chives
• Lemon
• Olive oil
• Unsalted butter
• Wood sorrels
• Exmoor Caviar (Optional)
• 250g x celeriac chopped
• 25ml x milk
• 25ml x cream
• Salt & pepper
• 25g Butter
• 50g Sliced shallots
• 150g Sliced button mushrooms
• 100ml Noilly prat
• 200ml Fish stock
• Double cream
• 150gr Unsalted butter
• Pepper dolce seaweed finely chopped
• 20g Basil
• 200g Extra virgin olive oil
• Seaweed sauce; Sweet the sliced shallots in the butter until transparent and soft, but no colour.
• Add now the sliced button mushrooms and sweet for a further 2 minutes until slippery in look.
• Now add the Noilly prat and reduce by half, add the fish stock and reduce to 2/3.
• To finish the sauce; add a dash of cream and monte au beurre, season with salt and pepper and a dash of lemon juice. Pass through a fines sieve.
• Now add a pinch of saffron, chopped pepper, dolce seaweed, pinch of nori powder and leave to infuse for a couple of minutes. Season with salt, pepper and a dash of lemon juice.