Pan Roasted Diver Scallops With Potato And Celery Root Puree And Brown Butter
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
41
Spice
55
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
For the potato and celery root puree: Place the potatoes and diced celery root in a saucepot with enough cold water to cover
2
Add salt and bring to a boil
3
Allow to cook until cooked through and fork tender, about 15 minutes
4
Drain the potatoes, reserving 1/2 cup potato water for the sauce, and add the potatoes to a potato ricer over a bowl
5
Add the butter, making sure it is equal parts butter and mashed vegetables, and stir to combine
6
Taste the mixture and season with salt
7
For the salad: Place the shallot, salt, apple cider vinegar into a bowl and drizzle in about 1/2 cup extra-virgin olive oil
8
Taste and re-season, if needed, and pour over the julienned celery root
9
Add the apples and toss to coat
10
Just before serving add the celery leaves to the salad and toss to combine
11
For the scallops: Season the scallops on both sides with salt
12
Place a large saute pan over medium heat and add the oil
13
Once heated, add the scallops and sear until golden brown on both sides, about 2 to 3 minutes per side
14
Be careful not to overcook
15
Ideally you are looking for a tender middle, medium at the most
16
Turn down the heat to medium-low on the pan and add the butter, thyme sprigs and the juice of 1 lemon
17
Once the butter has melted and browned, add about 1/2 cup potato water, season with salt and taste
18
Turn off the heat and set aside
19
For each serving: For each serving, plate a spoonful of the mashed potatoes in the middle of the plate
20
Top with 3 scallops and a large spoonful of the salad over the top
21
Spoon the sauce over the scallops and around the plate