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with jasmine celeriac and calamansi
For 10 servings
10 scallops
50 g butter
30 g calamansi juice
100 g soy sauce
140 g grapeseed oil
7 g black garlic
5 g sea salt
1 g xanthan gum
3 l Debic Cream 35%, unsweetened
23 g jasmine tea, leaves
30 g natural vinegar
30 g white wine vinegar, Forum sea salt
1 kg celeriac
100 g butter
100 ml Debic Cream 35%, unsweetened sea salt
500 g celeriac cubes, 2 x 2 cm
10 g peel of sea salted lemon
10 carrot crisps
20 glazed carrots
10 Chinese hibiscus
10 garlic flowers
5 ml lovage oil
3 g caramelised onions
10 g hazelnut crunch
Use a hand mixer to mix all the ingredients together to make a vinaigrette and transfer to a siphon.
Reduce the cream down to 1.5 litres and add the jasmine tea.
Leave to infuse for 10 minutes and pass through a fine sieve.
Add the vinegars and season with sea salt.
Clean the celeriac and vacuum with the butter.
Cook in the steamer.
Purée with the cream and season with sea salt.
Vacuum the celeriac cubes with the butter and peel of the sea salted lemon and cook in the steamer for 7 minutes.
Fry the scallops and baste with the butter.
Put some of the celeriac cream on the plate and place the scallop on top.
Finish with the hazelnut crunch, celeriac cubes and garnishes.
Add the sauce alongside and finish with the lovage oil and calamansi vinaigrette.
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