Scallops with Apple and Celeriac Recipe - Great British Chefs

Ingredients

• 1 small celeriac
• 2 Granny Smith apples
• 250ml of fresh apple juice
• 500g of Queen scallops, cleaned and halved through the middle, or 4 large scallops cut into 1cm round pieces. Reserve the roe if making the crisp
• 200ml of olive oil, best quality
• 1 handful of tarragon, chopped
• 2 sprigs of dill
• 1 lemon, zested and juiced
• fennel fronds, to garnish
• salt
• 1 bunch of tarragon
• 100ml of vegetable oil
• 150g of tapioca starch
• 1 tsp sugar
• 1 pinch of cayenne pepper
• vegetable oil, for deep-frying