For The Scallops For The Pickled Cucumber For The Celeriac Puree For The Dill Vinaigrette For The Crisp Apple

For The Pickled Cucumber

1. Pare the cucumber into thin ribbons along its length, using a potato peeler. Place the ribbons in a bowl, sprinkle with salt and cover with ice cold water. Set aside for an hour.
2. After an hour drain thoroughly and rinse off the salt. Dry ribbons using kitchen roll.
3. Meanwhile place the vinegar, sugar and dill into a saucepan and simmer gently for 5 minutes to dissolve the sugar. Then take off the heat and leave to cool.
4. Place the cucumber ribbons in a container with a tight sealing lid. Pour over the pickling marinade and stir well to combine. Allow to cool, then cover with lid and place in the fridge for a minimum of two hours but ideally 2 days.

For The Celeriac Puree

1. Place the diced celeriac, garlic, rosemary, cream and milk in a saucepan and simmer gently over a low heat until the celeriac is soft, approximately 20 minutes.
2. Remove from the heat and strain off the liquid through a sieve into a bowl and set aside for later.  
3. Add the celeriac to the liquid. Remove the garlic and squeeze out half the garlic into the liquid, Discard the remaining garlic along with the rosemary.
4. Puree the celeriac then pass it through a sieve to remove any lumps. Leave to cool.
5. When ready to serve place the puree into a saucepan, heat gently and stir thoroughly.

For The Dill Vinaigrette

1. Place all the ingredients for the vinaigrette into a jar with a tight fitting lid. Shake to combine, adjust the seasoning to taste and set aside until serving.

For The Apple Crisp

1. Slice the apple thinly. Lay the slices on a baking sheet lined with parchment paper. Place in an oven at 120C for 30 minutes then remove, place on a wire rack to cool.

For Assembly

1. Heat a non-stick frying pan over a high heat and add the sunflower oil. Season the scallops with salt and pepper on both sides. Place in the frying pan and sear the scallops for 1 minutes each side. Turn once golden on the bottom.  
2. Once golden on both sides, remove the scallops from the pan and rest on some kitchen paper to drain. Place the scallops on top of the warm celeriac puree.
3. Arrange the pickled cucumber, crispy bacon, apple slices, watercress and dill on the plate around the scallops. Drizzle over some dill vinaigrette. Serve immediately.