Scallops With Orange And Dried Fruit Crumbs Breaded Celery

1. 1

   Peel the celery root and cut it into 1.5 cm thick slices.

2. 2

   In every slice, cut up rounds with a cookie cutter (3 to 4 cm diameter).

3. 3

   Cook the celery round on boiling salted water for 7 to 8 minutes until soft but not soggy.

4. 4

   Drain it and let cool.

5. 5

   With a sharp pairing knife, peel the orange discarding as much white skin as you can.

6. 6

   Carefully remove the orange quarters one cutting just where the white skin separates each quarter.

7. 7

   In a bowl beat the eggs with a fork.

8. 8

   Chop the almonds, pistachios, pine nuts, and mix them in another bowl. Add the breadcrumbs.

9. 9

   In a frying pan, melt the butter over medium heat.

10. 10

    Dip the celery root slices in the egg mixture, then in the breadcrumbs to coat well.

11. 11

    Fry them until they get nicely browned on both sides.

12. 12

    Heat another frying pan with a Tablespoon of olive oil, when it's hot, quickly sear the scallops on both sides, add salt and pepper.

13. 13

    Prepare a salad dressing by mixing vinegar and a pinch of salt, then add the olive oil and orange juice.

14. 14

    To serve, place 3 slices of celery on a plate, top with one scallop, place the orange slices in the center and dress with vinaigrette and dill.

* Per serving · 4 servings · Values may vary.