Name: Seared Scallops on Celery Root Purée
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 cups (500 ml) celery root, peeled and diced; 1 small clove garlic, peeled; 1/2 cup (125 ml) 35% cream, approximately; Salt and pepper; 12 large scallops; 1 tablespoon (15 ml) olive oil; 1 tablespoon (15 ml) butter; A few sprigs of fresh chervil or chives

In a pan of salted boiling water, cook the celery root and garlic until tender. Drain.

In the bowl of a food processor, purée the celery root and garlic until smooth. Add the cream. Season with salt and pepper. Keep warm.

Pat the scallops dry with paper towels.

In a large non-stick skillet over high heat, sear the scallops in the oil and butter for about 2 minutes on each side. Season with salt and pepper.

In each plate, draw three lines with the celeriac purée using a spoon and place a scallop on each line. Drizzle with a few drops of good olive oil. Season with pepper. Garnish with chives or chervil. Serve immediately.

Seared Scallops on Celery Root Purée

Categories

Ingredients

Celery Root Purée

Scallops

Preparation

Note from Ricardo

Personal Note