On the Coals Scallop, Celeriac & Spruce I Kasai Grills | Recipe by sousvidetools.com

Method

Created by Michelin-starred chef Tommy Banks for Roots, this elegant Scallop, Celeriac & Spruce dish captures the signature style that has made Roots one of Yorkshire’s most celebrated dining destinations. Combining sweet, delicately cooked scallops with earthy celeriac and the bright, resinous notes of spruce, the recipe reflects Banks’ deep connection to seasonal British produce and foraged ingredients. Inspired by the landscapes and ingredients of North Yorkshire, it’s a refined yet natural dish that balances precision with a true sense of place.

Celeriac Veloute

Method
Sweat onion & garlic in butter (no browning).
Add celeriac, cook 5 mins.
Pour in stock, simmer 20 mins until soft.
Blend until silky smooth.
Stir in cream, season well.

Crispy Pancetta

Method
Add dice flat in a cold pan.
Cook on medium heat until fat renders and it crisps.
Drain on paper towel

Fermented Celeriac Dice

Method
Toss celeriac with salt, leave 30 mins.
Add vinegar + water.
Let sit at least 2–4 hours (overnight better).

Scallops

Method
Pat scallops very dry, salt lightly.
Heat pan until very hot.
Add oil, then scallops—don’t move them.
Sear ~1.5–2 mins per side.
Add butter at the end and baste.

Malt Vinegar Glaze

Method
Simmer gently until reduced by half.
It should coat the back of a spoon.
Cool slightly—it thickens more.

Spruce Butter

Method
Mix everything together.
Chill and slice or melt gently over the dish