Simon Gueller, head chef of the award winning Box Tree restaurant in Ilkley, Yorkshire, shares an exquisite fine dining starter.


  • 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


  • For the celeriac puree:

  • 1.

    Dice 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 smooth. Add extra cream if required, puree should not be too wet. Season.

  • For the beurre noisette dressing:

  • 1.

    Bring the butter to the boil over a high heat, whisking continually. When the butter starts to brown add the sherry vinegar and a good squeeze of lemon juice.

  • 2.

    Remove from the heat immediately and transfer into a cold container, this will stop the butter cooking.

  • For the truffle dressing:

  • 1.

    Whisk together (with a hand blender) both oils and the balsamic vinegar.

  • To finish:

  • 1.

    Cut the apple and truffle into matchstick sized batons. Heat a non stick frying pan.When the pan is very hot, gently place the scallops into the middle of the pan. No oil is needed (you may have to repeat this several times depending on your pan, it is important not to squeeze too many in at the same time). Fry for thirty seconds on each side or until golden. Add a couple of knobs of butter to the pan with a good pinch of salt and some lemon juice, roll the scallops around in the butter and drain them onto some kitchen towel.

  • 2.

    Smooth some hot celeriac puree into a circle in the middle of the plate. Place three scallops and three slices of ham alternately around the middle of the puree. Dress the apple and the truffle with a little olive oil and salt, and place on top of the scallops. Drizzle a little of both dressings over the scallops and around the plate. Garnish with a little pickled chervil.

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