Hand-dived scallops with celeriac and truffle purée

Begin by preparing the apple jelly. Juice the apples with the acid and pass through a fine sieve. Place 220ml of juice in a small pan with the vege gel. Lightly season with salt and lemon juice, whisking at all times, then bring to the boil

Pass through a fine sieve into an oiled 15x5cm plastic container. Allow the jelly to set and cool then dice into 1cm cubes. You will need seven cubes per portion

Next make the celeriac and truffle purée. Peel and dice the celeriac, place in a sous vide bag with the milk and lightly season with salt and lemon juice. Seal in a chamber sealer and steam at 100°C for 40 minutes, until the celeriac is very soft

Bring the cream to the boil, then blend the boiled cream and celeriac until smooth. Pass through a fine sieve and season with truffle oil, salt and lemon juice

Preheat the oven to 200°C/gas mark 6

For the caramel, reduce the Braeburn juice down to 120ml of caramel

Warm the celeriac purée and add the chopped truffle. Transfer to a squeezy bottle

To cook the scallops, add a splash of oil to a hot frying pan. Add the scallops, flat-side down, and colour until golden. Turn over and season with salt. Place in an oven until they reach 42°C in the centre, then deglaze the pan with lemon juice, and season with sea salt. Drain the scallops on kitchen paper

To serve, use a mandoline with teeth to slice the apple and truffle into matchsticks. Place four layers of three apple matchsticks on five of the scallops and top with the truffle matchsticks. Add another scallop to the plate. Place seven jelly cubes on the plate, and add some purée. Add a few dots of the caramel and serve