This dish makes a lovely simple starter, light lunch or supper and goes perfectly with a nice glass of crisp white Burgundy. We are currently serving it in our Birnam Brasserie, where our menu showcases classic French brasserie and bistro-style cuisine using fresh Scottish produce.
Scallops are a versatile ingredient for different styles of cuisine; we’re also currently serving them in The Strathearn, our fine dining restaurant, with cauliflower, Exmoor caviar and a port reduction, as well as in our casual clubhouse restaurant, The Dormy, where they’re featured in a tasty seafood risotto, along with mussels, prawns and gremolata.
For more information visit: www.gleneagles.com
Serves 6
INGREDIENTS
18 medium hand-dived scallops
2 celeriac
3 granny smith apples
1 litre apple juice
150g butter
500g milk
Rapeseed oil
Truffle paste or puree
Salt
To serve:
Fresh truffle (if you would like to be really extravagant it is currently the white truffle season)
Pea shoots
METHDO
1 First make the celeriac puree. Wrap one celeriac in tin foil and bake in the oven for 4 hours at 180°C degrees. Once cool, peel and dice the roasted celeriac.
2 Peel and dice the other celeriac. Add the butter to a hot pan and roast off the raw celeriac in the foaming butter until golden brown. Add the diced cooked celeriac to the pan. Cover with milk and cook until soft and then blend in an electric food processor with the liquid to a puree consistency.
3 Next, make the apple reduction. Reduce the apple juice by ¾ until it becomes a syrup and then add a touch of rapeseed oil to create a split dressing.
4 Next, cook the scallops. Heat a pan and add a little rapeseed oil. Season the scallops and then add them to the pan. Dependent on size, they should take approximately 70 seconds each side, so that they are golden and just cooked in the middle.
5 To serve, gently warm up the celeriac puree and add the truffle paste, mixing until it is completely combined. Add the puree to the plate and top with the scallops. Slice the fresh apple and use it to garnish the plate and then add pea shoots. Finally, dress the dish with the apple reduction and fresh truffle shavings and enjoy.
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