Scallops
Season the scallops with salt
In a hot pan, add a little olive oil
Place the scallops in the pan and colour on one side until golden. This will take about 30 seconds
Turn the scallops over and place the pan into a hot oven for one minute
Take out the scallops and sprinkle with maldon sea salt and a squeeze of lemon juice
Serve immediately
Celeriac and truffle purée
Boil the celeriac in a 50/50 ratio of milk and water until soft (to cover)
Drain the liquid and blend the celeriac with the boiled double cream until smooth
Season the puree with salt and lemon juice to taste
To serve, mix in the chopped truffle and truffle oil
Apple caramel
Reduce the apple juice by two thirds
Pass through a fine sieve and chill
Warm apple jelly
Strain the juice through a muslin cloth
Mix in the carrageen
Season with salt and sugar to taste
Bring the mixture to the boil, stirring occasionally
Pass through a fine sieve and leave to set
When the jelly is set, dice into small cubes to serve
Serve with grated granny smith apple and finely sliced black truffle