Ingredients

18 large scallops 1 small celeriac Double cream Milk 1 bay leaf 125g butter 25ml sherry vinegar Juice of one lemon 50ml white truffle oil 50ml balsamic vinegar 100ml extra virgin olive oil 1 Granny Smith apple 18 small slices of jubugo ham 1 small perigord truffle

Description

For The Celeriac PureeDice The Celeriac Into One Inch Squares. In A Pan Cover Celeriac With Water And Milk. Cook On A Medium Heat Until Soft. Drain And Return To The Pan. Just Cover With Cream And Re-boil. Keeping Back A Large Ladle Of Cream Blitz Until S

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