Seared hand-dived Isle of Mull scallops, creamed celeriac, apple and curry


20 Hand Dived King scallops
3 Tablespoons of olive oil
1 med onion (chopped)
1 med celeriac (chopped)
1 Granny Smith apple (grated)
Thumb-size piece of grated root ginger
2 cloves of garlic (chopped)
1/2 a litre of pressed apple juice
1/2 litre of fish stock (see below)
1 dessert spoon curry powder
1/2 dessert spoon ground cumin
1/2 dessert spoon ground coriander
1/2 cinnamon stick
1 cup of double cream
salt and ground white pepper

Fish Stock (Makes 3-4 Pints)
1.8kg fish bones (turbot, lemon sole or monkfish are best)
2 litres of water
1 onion, finely chopped
1 leek, finely chopped
½ whole bulb of garlic, sliced horizontally
1 lemon, sliced
2 sprigs parsley
1 tbsp. vegetable oil

Recipe Description

Derek Marshall, chef/patron of UK Seafood Restaurant of the Year Gamba, says: “Scallops are so versatile and the perfect summertime food. Whether you’re looking to eat them raw, seared or on kebabs, they’re ideal to complement mealtimes. I love the sweetness and texture, for me, you can’t go wrong using Isle of Mull double hand-dived scallops.”

  1. Heat the olive oil in a thick-bottomed pan on a medium heat.
  2. Sweat the onion, garlic and ginger till soft (do not colour).
  3. Add the spices and cook on a low heat stirring occasionally. When the mixture starts to dry out, add the celeriac and stir into the onions and spices.
  4. Slowly add the apple juice, fish stock, and cinnamon stick, and cook on a low heat and simmer until most of the liquid soaks into the celeriac.
  5. Add in the double cream, salt and pepper to taste and check the seasoning (add more for taste.)
  6. When the cream starts to reduce, remove from the heat along with the cinnamon stick.
  7. Liquidise the celeriac mix to a puree texture, place in a bowl and leave to cool so the spices infuse the mixture.
  8. Add the grated apple and divide the puree between the four plates evenly.
  9. Sear the scallops in a non-stick frying pan till lightly browned in colour, then place the scallops on top. Garnish with some fine herb’s or pea shoots.

Method for fish stock

  1. Wash the bones very thoroughly and chop up.
  2. Cook the vegetables and garlic in the oil for a few minutes. Do not colour
  3. Add the chopped fish bones and cook without colouring for about five minutes
  4. Add the water and bring to the boil. Skim well, removing any froth.
  5. Add the lemon and parsley. Simmer for 20-30 minutes.
  6. Pass through the sieve and leave to cool
  7. When cool, the stock can be frozen
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