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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Seared Scallops On Celeriac Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions