12 scallops, cleaned,with roe removed
 Salt and pepper
Asparagus and chervil, to garnish
the ravioli
20g chopped shallots
5g crushed garlic
Olive oil
100g mixed wild mushrooms
Salt and pepper
5g fresh thyme, blanched
100g scallop mousse (see note)
200g (approx) pasta dough

For the celeriac purée
1 celeriac, peeled and chopped into 3cm squares
Olive oil
150ml double cream
15g butter
Salt and pepper

For the cappuccino
100g diced raw celeriac
50g shallots
20g unsalted butter
12 cleaned beards of scallops and outer muscle
200ml fish stock
75ml white wine
75ml dry vermouth
5g garlic
100ml whipped cream
40g butter for frothing the sauce
50ml cold full-fat milk

Method

To make the ravioli, sweat the shallots and garlic in oil. Increase the heat and sauté the mushrooms. Season with salt, milled pepper and thyme and leave to cool. Then fold the scallop mousse.

Roll out the pasta dough and cut to the required size. Fill the ravioli with the mushroom mixture and seal by pinching edges. Blanch for two minutes in boiling salted water, then refresh in ice-cold water.

For the celeriac purée, put the celeriac on a foil-lined, oven-proof tray and drizzle with olive oil. Place another sheet of foil over the top and seal. Bake at 180ºC until it starts to soften (about 10 minutes), then purée the celeriac in a blender and pass through a sieve. Put into a saucepan, add cream and butter, season with salt and freshly ground pepper, and stir over a medium heat until smooth.

To make the cappuccino sauce, sweat the raw celeriac and shallots in 20g butter.Add scallops, fish stock, wine, vermouth, garlic and 80ml cream. Simmer until celeriac is almost a purée. Blend well and pass through a fine strainer.

Pan-roast the scallops and season with salt and pepper. Reheat ravioli for two minutes in salted boiling water. To finish the sauce, heat a small quantity of the strained liquid, add a spoonful of whipped cream and a small amount of butter and milk, and combine to a light frothy foam using a hand blender.

To assemble, pipe the celeriac purée to one side of the plate. Place three roasted scallops on top of the purée and the ravoli to the other side of the plate. Spoon over cappuccino sauce and garnish with asparagus and chervil.

Note: To prepare scallop mousse, blend 300g scallop meat to a paste then add two egg yolks and blend again, slowly adding 200ml whipping cream. Pass through a fine metal sieve, then blend and add another 200ml cream. Season with salt and cayenne pepper.

David Cavalier

Photo © Sam Bailey