SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE
Steps:
- Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
- In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
- If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
- Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.
PAN ROASTED DIVER SCALLOPS WITH POTATO AND CELERY ROOT PUREE AND BROWN BUTTER
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the potato and celery root puree:
- Place the potatoes and diced celery root in a saucepot with enough cold water to cover. Add salt and bring to a boil. Allow to cook until cooked through and fork tender, about 15 minutes. Drain the potatoes, reserving 1/2 cup potato water for the sauce, and add the potatoes to a potato ricer over a bowl. Add the butter, making sure it is equal parts butter and mashed vegetables, and stir to combine. Taste the mixture and season with salt.
- For the salad:
- Place the shallot, salt, apple cider vinegar into a bowl and drizzle in about 1/2 cup extra-virgin olive oil. Taste and re-season, if needed, and pour over the julienned celery root. Add the apples and toss to coat. Just before serving add the celery leaves to the salad and toss to combine.
- For the scallops:
- Season the scallops on both sides with salt. Place a large saute pan over medium heat and add the oil. Once heated, add the scallops and sear until golden brown on both sides, about 2 to 3 minutes per side. Be careful not to overcook. Ideally you are looking for a tender middle, medium at the most.
- Turn down the heat to medium-low on the pan and add the butter, thyme sprigs and the juice of 1 lemon. Once the butter has melted and browned, add about 1/2 cup potato water, season with salt and taste. Turn off the heat and set aside.
- For each serving:
- For each serving, plate a spoonful of the mashed potatoes in the middle of the plate. Top with 3 scallops and a large spoonful of the salad over the top. Spoon the sauce over the scallops and around the plate.
CELERY ROOT AND POTATO PUREE
Steps:
- Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
- Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.
CELERY ROOT PUREE
I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.
Provided by Chef John
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
- Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g
TRUFFLED BAY SCALLOPS WITH CELERY PURéE
Bay scallops-which are smaller and sweeter than sea scallops-are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region. Any of them will work here, but if you really want to pull out all the stops, search for those from Nantucket Bay, which are prized for their candylike succulence. Celery purée swirled with black truffle butter enhances the delicacy of the seafood.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Appetizer Seafood Celery Scallop Shellfish Truffle Entertaining
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make celery purée:
- 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. Purée mixture in a blender until very smooth (use caution when blending hot liquids). Keep warm in saucepan.
- Cook scallops:
- 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 sauté 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 purée into truffle butter in skillet. Spoon onto plates, then mound scallops in center and sprinkle with celery leaves.
- Do Ahead
- Purée (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.
PAN SEARED SCALLOPS W CELERY ROOT & POTATO PUREE
Steps:
- 1. Melt the button in a large saucepan. Add the leeks and garlic and saute for 8 to 10 minutes until tender. Add the potatoes, celery root, heavy cream , salt and pepper Lower the heat and let cook for 25 to 30 minutes.
- 2. Place in a food processor and process until smooth. Place back in the pan and keep warm.
- 3. Add the grapeseed oil to a skillet. Seson the scallops with salt and pepper and dsear about 3 minutes per side. To serve place the puree on a plate and top with scallops. Drizzle some basil olive oil around the puree and top with freah Basil
More about "seared scallops and potato celery root puree recipes"
SEARED SCALLOPS ON CELERY ROOT PURéE | RICARDO
Web Nov 28, 2008 1 h 5 min Ingredients Celery Root Purée 2 cups (500 ml) celery root, peeled and diced 1 small clove garlic, peeled 1/2 cup (125 …
From ricardocuisine.com
5/5 (35)Category Main DishesServings 4Total Time 35 mins
From ricardocuisine.com
5/5 (35)Category Main DishesServings 4Total Time 35 mins
SEARED SCALLOPS WITH POTATO CELERY ROOT PURéE - BAREFOOT CONTESSA
Web Dec 28, 2017 Seared Scallops & Potato Celery Root Purée is the perfect dish. I make the purée in advance and gently reheat it while I sear the scallops in a big sauté pan - and dinner is ready in no time. One year I …
From barefootcontessa.com
From barefootcontessa.com
SEARED SCALLOPS WITH BOK CHOY & CELERY ROOT PUREE
Web Jan 18, 2019 Add the celery root and season with a pinch of salt. Pour in the water. Bring to a boil over medium high heat, then reduce the heat to low, cover the pot, and simmer for 10 minutes.
From theoriginaldish.com
From theoriginaldish.com
BAREFOOT CONTESSA’S SEARED SCALLOPS – WEEKNIGHT …
Web Mar 24, 2013 Using a small metal spatula, turn scallops and cook on the other side 2 to 3 minutes more, until just barely cooked through. (If the pan is hot enough and you let the scallops cook undisturbed, they will not …
From weeknightgourmet.com
From weeknightgourmet.com
BEST SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE …
Web Jan 3, 2019 Directions Step 1 Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring …
From foodnetwork.ca
2.6/5 (24)Total Time 1 hr 10 minsServings 3
From foodnetwork.ca
2.6/5 (24)Total Time 1 hr 10 minsServings 3
SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE
Web Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but …
From recipenet.org
From recipenet.org
SEARED SCALLOPS & POTATO CELERY ROOT PURéE |… | BAREFOOT CONTESSA
Web 5 tablespoons unsalted butter; 6 cups chopped leeks, white and light green parts (4 leeks) 4 cups ( 3/4-inch) diced peeled Yukon Gold potatoes (1 1/2 pounds)
From mastercook.com
From mastercook.com
PAN-SEARED SCALLOPS WITH CELERY ROOT & POTATO PURéE
Web Peel and medium-dice the celery root and potatoes. Boil, 14 to 16 min., until very tender. Boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 …
From makegoodfood.ca
From makegoodfood.ca
SEARED SCALLOPS & POTATO CELERY ROOT PURéE | PUNCHFORK
Web 24 to 26 large “dry” sea scallops; 6 cups chopped leeks, white and light green parts (4 leeks); 4 cups (3/4-inch) diced peeled Yukon Gold potatoes (1 1/2 pounds); 4 cups (3/4 …
From punchfork.com
From punchfork.com
SEARED SCALLOPS AND POTATO CELERY ROOT PURéE RECIPE - EAT YOUR BOOKS
Web Lucylew on October 26, 2019 . Such an easy, delicious dinner. The most difficult part is peeling the celery root! I used about about 3/4 a cup of half and half and a stick of butter …
From eatyourbooks.com
From eatyourbooks.com
PAN ROASTED DIVER SCALLOPS WITH POTATO AND CELERY ROOT PUREE AND …
Web For the potato and celery root puree: Place the potatoes and diced celery root in a saucepot with enough cold water to cover. Add salt and bring to a boil. Allow to cook until …
From cookingchanneltv.com
From cookingchanneltv.com
POTATO-CELERY ROOT PUREE WITH SCALLOPS RECIPE | RECIPES.NET
Web Feb 13, 2023 Put the potatoes and celery root in a medium saucepan of salted water. Bring to a boil, reduce the heat and cook at a low boil for about 20 minutes, until tender. …
From recipes.net
From recipes.net
SEARED SCALLOPS & POTATO CELERY ROOT PURéE - YOUTUBE
Web Dec 13, 2017 Seared Scallops & Potato Celery Root Purée - YouTube Seared Scallops recipe with Potato Celery Root purée, following Ina Garten's recipe from "Barefoot …
From youtube.com
From youtube.com
SEARED SCALLOP RECIPE | SHELLFISH RECIPE | TRUE NORTH SEAFOOD
Web Mar 20, 2018 Directions. Peel and chop the funky looking vegetable called celery root. Peel and chop potatoes. Bring pot to a boil and add chopped celery root, potato, bay …
From truenorthseafood.com
From truenorthseafood.com
BAREFOOT CONTESSA (EN-US)
Web Add the potatoes, celery root, cream, 4 teaspoons salt, and 2 teaspoons pepper to the pot, stir, and bring to a boil. Lower the heat to very low, cover the pot, and simmer gently for …
From barefootcontessa.com
From barefootcontessa.com
SEARED SCALLOPS & POTATO CELERY ROOT PURéE | RECIPES
Web Sep 29, 2020 - Seared Scallops & Potato Celery Root Purée from Barefoot Contessa. Melt the butter over medium heat in a large (8- to 10-inch) saucepan or Dutch oven.…
From pinterest.ca
From pinterest.ca
SEARED SCALLOP SALAD RECIPE | HELLOFRESH
Web Instructions. 1. Before starting, wash and dry all produce. Quarter potatoes.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 …
From hellofresh.ca
From hellofresh.ca
You'll also love