Seared Scallops on Celery Root Purée
Seared Scallops on Celery Root Purée
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Seared Scallops on Celery Root Purée

Preparation
20 MIN
Cooking
15 MIN
Servings
4
Partager

Ingredients

Celery Root Purée

Scallops

Preparation

  1. In a pan of salted boiling water, cook the celery root and garlic until tender. Drain.
  2. 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.
  3. Pat the scallops dry with paper towels.
  4. 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.
  5. 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.

Note

The celery rook purée can be cooked in advance.

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