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Seafood Bar Chelsea
Chefs Table Hackney

Scallops with celeriac pure, salted almond crumble and samphire vinegar

  • Serves: 4
  • Cooks in: 30 min
  • Difficulty: Medium

Samphire 50 gr
Scallops 4 units – large ones
4 shallots
250 ml of white wine vinegar 3
250 gr of agridulce vinegar
50 ml of water
250 gr of butter
Good olive oil to make the dressing
3 whole celeriac – pre-baked and peeled



Chop the shallots in small bits. Cook the vinegars with the shallots until a 3rd is left. Blitz this and pass through a chinois. Mix with the water.

Chop the samphire in brunoise. Reserve.
Cut the celeriac in small pieces and cook down in butter until very soft. Blitz to a smooth pure season with salt only.

Clean the scallops and sear on the pan with a bit of butter, golden from both sides. Leave it to rest and then cut.

Mix the vinegar base with some samphire and olive oil to make the dressing. Serve a few small spoons of the pure, scallops over the top and the dressing.
Colour the almonds in the oven, let them cold down.

Blitz them to a crumble, season with salt

Garnish with pick chervil over the top and sprinkle some nuts.