Method

Blanch your peeled sasify in salted water for 1 minute. Remove and dry.

Remove your scallops from the fridge 30 minutes before you start cooking.

rush your scallops with oil and season well. Sear on the hottest part of your barbecue for 1 minute, remove and set to one side.

Colour your blanched salsify on the barbecue for a few minutes, or until golden brown. Slice into rondelles and place into your two scallop shells.

Add a few spoonfulls of your charcoal and fermented celeriac sauce to the shell and place your scallop on top, seared-side up.

Place the filled shells onto your barbecue for a few minutes to finished cooking the scallops.

Finish with a drizzle of dill oil.

Charcoal and Fermented Celeriac Sauce

• You might need to plan slightly for this recipe as it will require a hot ember from your previous barbecue! Once you have finished cooking, place a small piece into 300ml of cold cream and allow to infuse for 30 minutes before passing through a fine mesh sieve.
• When you are ready to make your sauce, combine your charcoal infused cream with 300ml fermented celeriac juice and reduce to a thick sauce.

Dill Oil

• Bring your oil to 70c and add the picked dill.
• Blend in a food processer for 5 minutes.
• Allow to infuse for 10 minutes and pass through a fine mesh sieve.
• Allow to cool in the fridge before using.