Seared Scallops On Celeriac Puree Recipe

Name: Seared Scallops On Celeriac Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb celeriac (celery root), peeled and chopped; 1/2 cup milk; 1/3 cup heavy cream; 1 None shallot, finely chopped; 1 sprig thyme; 1 strip lemon peel; 16 None scallops, cleaned, on shells; 2 tbsp butter; None None FOR THE CAPER ROSEMARY OIL; 1/4 cup extra-virgin olive oil; 1 tbsp verjuice or white wine vinegar; 1 tbsp baby capers, rinsed; 2 tsp chopped rosemary

Servings: persons

1 lb celeriac (celery root), peeled and chopped
1/2 cup milk
1/3 cup heavy cream
1 None shallot, finely chopped
1 sprig thyme
1 strip lemon peel
16 None scallops, cleaned, on shells
2 tbsp butter
None None FOR THE CAPER ROSEMARY OIL
1/4 cup extra-virgin olive oil
1 tbsp verjuice or white wine vinegar
1 tbsp baby capers, rinsed
2 tsp chopped rosemary

1
Place celeriac, milk, cream, shallot, thyme and lemon peel in a medium saucepan on medium heat. Bring to a boil. Reduce heat to low. Simmer 20-25 mins, until celeriac is tender.
2
Discard thyme and lemon peel. Using an immersion blender or food processor, puree mixture until smooth. Season to taste and keep warm.
3
Preheat the oven to 350u00b0F. Remove scallops from shells. Arrange empty shells on a baking pan. Bake 5 mins. Keep warm.
4
For the caper rosemary oil, place all ingredients in a saucepan on medium heat. Heat 2-3 mins, stirring.
5
Melt butter in a large skillet on medium-high heat. Sear scallops 30-60 seconds each side, until lightly golden. Season to taste.
6
Place a heaping teaspoonful of puree onto each warm shell. Top with a scallop and spoon hot oil over to serve.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb celeriac (celery root), peeled and chopped, 1/2 cup milk, 1/3 cup heavy cream, 1 None shallot, finely chopped, and more.

Yes, Seared Scallops On Celeriac Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops On Celeriac Puree

How did you like this recipe?

Frequently Asked Questions