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Seared hand-dived scallops with crab, celeriac and apple salad (recipes)






Serves 3-4



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



For the crab, celeriac and apple salad200g/7oz fresh celeriac, finely shredded3 tbsp mayonnaisesqueeze lemon juicesalt and freshly ground black pepper2 red chillies, finely sliced30g/1oz fresh coriander, roughly chopped1 Granny Smith apple, cut into matchsticks160g/5¾oz fresh picked crabmeatFor the scallops12 medium-sized hand-dived scallops2 tbsp olive oilsqueeze lemon juicecoarse sea salt, plus extra to servefresh chervil, to garnish



Method



1. For the salad, place the celeriac, mayonnaise, lemon juice and salt and freshly ground black pepper into a clean bowl and mix well. Transfer the mixture to the fridge for 30 minutes, then add the chilli, coriander, apple and crabmeat and stir lightly. Taste and adjust the seasoning if necessary.2. For the scallops, slice each scallop in half horizontally. Heat a frying pan over a high heat and add the olive oil. Place the scallop pieces into the frying pan and cook for 45 seconds, turn them over and cook for another 45 seconds, or until just coloured on both sides.3. Season the scallops with lemon juice and a little sea salt, to taste.4. To serve, sprinkle a little salt into a deep soup bowl. Place a small amount of the salad onto teaspoons and top each one with a halved scallop. Place the spoons on top of the salt. Garnish with chervil and serve straightaway.