SCALLOP, SHIITAKE, VIN JAUNE
Step 1: Celeriac purée
Peel celeriac, slice thin on a mandoline. Cover in milk and simmer under cartouche for 1 hour. Strain and purée the celeriac with enough liquid to facilitate things, adding cubed cold butter as you go. Finish with a pinch of salt.
Step 2: Scallops
Remove the scallops from their shells, separate the abductor muscle from everything else, retaining the skirt and corral but discarding the black stomach. Keep cold. Dehydrate the skirt and corral for 2 days, then blitz into a powder.
For the celeriac purée
Step 3: Vin jaune reduction
In a pan reduce the vin jaune and chopped shallots by 5 times until it becomes a syrup. Pass through a chinois, squeezing out any residual liquor from the shallots.
For the vin jaune reduction
Step 4: Shiitake butter
Remove the stalks from the mushrooms and dehydrate for 12 hours and blitz into a powder. Dice the caps neatly into 0.75cm cubes. Sautée in 250g beurre noisette into which you whisk the scallop powder and mushroom powder. Check for seasoning.
Step 5: Plating
Grill the scallop hard to colour the outside while leaving the inside pearlescent. Cut into four equal pieces. In the bottom of a clean scallop shell pipe a circle of warm celeriac purée. In a small bowl dress the carved scallop in the mushroom butter, acidulating with a dash or two of the vin jaune reduction. Garnish with small shiso leaves.
For the shiitake butter