Skip to content
Menu
Seared Scallop with Compressed Apple and Celeriac Custard
Main

Seared Scallop with Compressed Apple and Celeriac Custard

1 h 30 minServes 4Nutri-Score C€€€
from @the_boujee.foodie8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • scallops (large, roe removed, patted dry)Fish12 pieces
  • orange juice (freshly squeezed)Beverages120 ml
  • yuzu juice (fresh or bottled)Beverages40 ml
  • soy saucePantry40 ml
  • mirinPantry20 ml
  • dashiPantry100 ml
  • apple (green, peeled and finely diced)Produce2 pieces
  • celeriac (peeled and cubed)Produce400 g
  • creamDairy200 ml
  • butter (for the custard and for searing)Dairy60 g
  • egg yolksDairy3 pieces
  • agar agarPantry4 g
  • caviar (chilled)Fish30 g
  • walnuts (toasted and crushed)Nuts & seeds40 g
  • chives (finely chopped)Produce10 g
  • micro kaleProduce20 g
  • micro radishProduce20 g
  • yellow edible petalsProduce10 g
  • olive oilPantry20 ml
  • saltSpices5 g

per serving

Nutrition

406kcal

Carbs
20 g
Proteins
16 g
Fat
30 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Blender
  • Sieve
  • Mixing bowl
  • Ramekin ×4
  • Kitchen thermometer
  • vacuum sealer

step by step

Method

  1. Make the warm ponzu

    • Combine the orange juice, yuzu juice, soy sauce, mirin and dashi in a saucepan.
    • Warm gently over low heat and keep warm without boiling.
    Step 1

  2. Compress the apple salad

    • Toss the diced apple with a little yuzu juice and olive oil.
    • Vacuum seal the apple and chill to compress, then keep cold.
    Step 2

  3. Make the celeriac custard

    • Simmer the celeriac in the cream until completely tender.
    • Blend with the egg yolks and butter until silky, then pass through a sieve.
    • Pour into ramekins and bake in a water bath until just set.
    Step 3

  4. Make the yuzu and apple pearls

    • Warm the yuzu and apple juices with the agar agar and dissolve fully.
    • Drop the mixture into cold oil to form pearls, then drain and chill.
    Step 4

  5. Toast the walnuts

    • Toast the crushed walnuts in a dry pan until crunchy and golden.
    Step 5

  6. Sear the scallops

    • Season the scallops and sear in a hot pan with butter until deeply golden on one side.
    • Turn and cook briefly so the centre stays tender.
    Step 6

  7. Plate the dish

    • Spoon the warm celeriac custard onto each plate and pour over the warm ponzu.
    • Add the cold compressed apple salad, the scallop and a spoon of caviar.
    • Finish with the yuzu and apple pearls, toasted walnut, chive, micro kale, micro radish and edible petals.
    Step 7
Get Mezze