Pan Roasted Diver Scallops with Potato and Celery Root Puree and Brown Butter
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1044
- Total Fat
- 90
- Saturated Fat
- 49
- Carbohydrates
- 50
- Dietary Fiber
- 9
- Sugar
- 15
- Protein
- 14
- Cholesterol
- 216
- Sodium
- 1225
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
Ingredients
Potato and Celery Root Puree
2 Yukon gold potatoes, peeled and cut into large dice
1/2 celery root, peeled and cut into large dice
1 cup butter (2 sticks), at room temperature
Salt
Salad
1/2 shallot, minced
Salt
1/4 cup apple cider vinegar
Extra-virgin olive oil
1/4 to 1/2 celery root, peeled and julienned
3 Granny Smith apples, peeled and julienned
1 cup celery leaves
Scallops
12 dry pack diver scallops, cleaned and patted dry with paper towels
Salt
2 tablespoons blended oil
1/2 to 3/4 cup (1 to 1 1/2 sticks) butter
4 to 5 sprigs fresh thyme
Juice of 1 lemon
1/2 cup potato water, reserved from boiling potatoes
Directions
- 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.