For the Celeriac Gel

In a large saucepan melt the butter and roast the first batch of 600g of celeriac.
Continue to cook until golden to dark brown and nutty.
Add the chicken stock, cream and milk and bring to a simmer for 5 mins.
Add 400g of sliced celeriac and simmer for 5 mins.
Leave to stand for 10 mins and pass through a chinois.
Season the mix and finish with the fresh juice.
Set the base with gellan F at 1%

For the Veg Dice

Sweat the celeriac and mushroom in a little oil with a lid on for 10 min.
Add the mushroom and sweat for 1 min.
Cool on a tray, the veg should still have a bite.

For the Scallops

Lightly poach the scallops on the beef fat until 48 core temp

For the Braised Kombu

Combine the water and the glucose in a pot wide enough for the sheets of shiraita konbu to lie out flat but not to wide for them to have room to float around during cooking (32cm is ideal).
Remove the shiraita konbu from the package and place the sheets one at a time into a separate container of cold water, lying flat, so that each sheet is facing the same direction.
Note: the sheets will be stuck together slightly and it is important for even cooking and marination that they be peeled off one at a time.
Remove each sheet, one at a time, and wipe the viscous fluid off of it.
Place each sheet facing the same direction into the pot with the water and glucose.
Bring the pot to a low simmer and cover the surface of the konbu with a sheet of
muslin to keep it submerged in the liquid insuring even cooking.
Bring the water just to a simmer and set a timer for 20 minutes.
Simmer the konbu gently for the 20 minutes and check the doneness (the konbu
should be cooked through while retaining texture).
Gently transfer the konbu into a 1/3 gastronorm pan so that the sheets are all facing
the same direction, covering with the reserved muslin from the cooking process.
Drain any liquid that has collected in the pan back into the pot and reserve the konbu at room temperature.
Strain the liquid through a chinois into a container, rinse out the pot, and return the liquid to the pot.
Bring the remaining liquid in the pot up to a boil, first skimming any impurities that have risen to the surface, and begin to reduce the liquid down.
Meanwhile heat the mirin in a saucepot and flame off the alcohol.
Reduce the mirin by half and add to the reducing water mixture.
Add the rice vinegar and reduce the mixture to a syrup. Remove from the heat and
add the soy sauce and salt. Pour the hot liquid over the konbu. Wrap the container in cling film and refrigerate for 24 hours.
Check the consistency of the liquid as well as the acidity and seasoning, if further
adjustments are required drain the liquid into a saucepan and return to a simmer.
Pour the liquid back over the konbu and refrigerate for a further 24 hours before
using.

For the Crispy Kombu

Chiffonade the kombu to hair like fineness.
Fry in oil at 180 and drain onto kitchen paper.

For the Truffle Sauce

In a pan reduce the madeira and port down to a glaze.
In a separate pan melt the butter and begin to sweat down the leeks, followed by the
mushrooms. Do this quickly but with no colour.
Add the truffle juice, reduced stock and alcohol reduction and cook for 5 mins on a low simmer.
Strain the stock into a new pan and reduce to desired consistency and flavour, check with chef.
Finish the sauce with the remaining butter and season with sherry vinegar.