Scallop with celeriac and white chocolate

Sam Ashton-Booth

Sam Ashton-Booth

15th May 2018
Sam Ashton-Booth

Scallop with celeriac and white chocolate

This Scallop recipe is on the menu at our newly-opened Mayfair restaurant, Stem.

Photography by Jade Nina Sarkhel.


  • Ingredients:
  • Fresh Isle of Mull scallops
  • 2 whole celeriac
  • 100ml cream
  • Lemon oil
  • 50ml milk
  • White chocolate


Estimated prep time: 1 hour
Estimated cook time: 1 hour
Slice the fresh Isle of Mull scallops raw and season with lemon oil and fine salt
To make the celeriac purée, peel and dice one half of celeriac. Cook in a pan of water until completely soft and finish with a little cream. Then blend smooth, add a little lemon oil and season to taste.
For the celeriac strips and crisps, take a quarter of raw celeriac, and slice into super thin strips. Then lightly fry in vegetable oil at 170 °C for 2-3 minutes, lightly season and place in dehydrator until needed. Then lightly blanch the strips in salted water for 1-2 minutes and refresh in some ice water.
Dice a quarter of celeriac and roast in vegetable oil until golden. Then compress in pickling liquid and leave to sit.
For the celeriac broth, take one piece of celeriac and all the washed skins and celeriac trimmings and place in a pot with water and bring to the boil. Then add a couple of sprigs to thyme and simmer for 45mins-1hour and then pass off and lightly reduce it. Add the milk and white chocolate and blitz with a hand blender until frothed, and season so it’s not too sweet.
Butterfly sorrel leaves to garish
Caviar to finish

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