With celeriac puree, charred leeks and coffee gel
From Trent Thompson, head chef, Freycinet Lodge
100g fresh Tasmanian scallops
150ml chicken stock
2 x 2cm slices of leek (white part)
10ml olive oil
1 shot of espresso
Enough xantham gum to thicken to gel
2 x thin slices of celeriac
Small amount of vinegar
Slice celeriac very fine with mandolin. Mix vinegar sugar and pickling spices until happy with flavour. Place sliced celeriac in solution for at least two hours. Clean scallops and remove side muscle and lightly season. Place leek slices in sou vide bag with olive oil seal and sou vide until tender.
Thicken espresso with xanthan gum by making a paste with a small amount of both and adding to espresso.
Peel and roughly dice celeriac, potato and onion. Lightly sauté in butter without any colour in small saucepan. Cover with chicken stock and simmer until very soft.
Place in food processor and puree until very fine. Add a small amount of cream, salt and pepper (do not add all liquid from saucepan, only add until right consistency).
Char leaks on griddle pan. Spoon celeriac puree onto plate.
In a hot thick-bottomed pan quickly sear scallops. Position on plate with pickled celeriac charred leek and gel.
You can use a very small amount of ground coffee to garnish and add celery tops.