Truffled Bay Scallops With Celery Purée – a delicious recipe with chicken, celery, potato, onion, flat-leaf parsley sprigs, bay scallops. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Simmer broth, celery, potato, onion, and 1/4 tsp salt in a small heavy saucepan, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Add parsley and cook, uncovered, 1 minute. Puree mixture in a blender until very smooth (use caution when blending hot liquids). Keep warm in saucepan.
2
Pat scallops dry and season with 1/4 tsp salt and 1/8 tsp pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then saute scallops until barley cooked through, 2 to 3 minutes. Add truffle butter and stir until melted, then transfer scallops with a slotted spoon to a bowl. Stir celery puree into truffle butter in skillet. Spoon onto plates, then mound scallops in center and sprinkle with celery leaves.
3
Puree (without truffle butter) can be made 1 day ahead and chilled. Reheat in a microwave or in a saucepan over low heat before stirring into truffle butter.
262
kcal
Calories
15
g
Fat
11
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup chicken stock or reduced-sodium chicken broth, 1 1/2 cups thinly sliced celery (about 3 ribs), 1/2 cup chopped peeled potato, 1/4 cup finely chopped onion, and more.
Yes, Truffled Bay Scallops With Celery Purée 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.
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