Caramelized Sea Scallops with Celeriac Puree and Saffron Vinaigr - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Caramelized Sea Scallops with Celeriac Puree and Saffron Vinaigrette

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Caramelized Sea Scallops with Celeriac Puree and Saffron Vinaigrette

Celeriac Puree

8oz. celeriac- peeled and cubed

2oz. heavy cream

1oz unsalted

½ teaspoon chopped rosemary

½ teaspoon minced garlic

Salt and pepper to taste


Boil celeriac in water until tender.  Strain until very dry.  Heat cream and butter in seperate pan until very hot.  Add celeriac, hot butter and cream, garlic and rosemary to food processor.  Puree mixture until well blended.  Add salt and pepper to taste.  Reserve.


Saffron Vinaigrette

2oz. pasteurized egg yolk

½ teaspoon minced garlic

2oz. white wine vinegar

1 teaspoon honey

1 pinch saffron

4oz. olive oil

Salt and pepper to taste


Combine egg yolk, garlic, vinegar, honey and saffron in small bowl.  Whisk together until well combined.  Very slowly add olive in thin stream while whisking.  Adding all oil at same time will "break" the vinaigrette or make it separated.   Adding the oil slowly while whisking will "emulsify" or keep the vinaigrette together and homogenous.  Once all the oil is incorporated season with salt and pepper.


Caramelized Sea Scallops

8 large sea scallops

1 teaspoon olive oil

Salt and pepper 

In medium sized sauté pan heat oil until it begins to smoke.  Season scallops with salt and paper and add to pan.  Cook scallops on high heat  until well "caramelized" or browned on one side- about 2 minutes.  Turn scallops over with tongs and brown on the other side- about another 2 minutes.    Be careful, cooking in this manner will produce quite a bit of smoke.  Be sure to have an exhaust fan on.  Place celeriac puree in middle of plate with scallops around it then pour vinaigrette over scallops.  Enjoy.  This recipe will serve 4 people as an appetizer or 2 people as an entrée.

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