Season 1, Episode 64

Serving up Spectacular

Dazzle your friends with this fantastic meal, courtesy of Chef Grant Achatz. Puree of Celeriac Soup w/Glazed Celeriac and Curried Apples; Maine Diver Scallops w/Butternut Squash, Prosciutto, and Orange Rind Vapor.

3 Days Ahead:
Make and Reduce the Stock & Nage

2 Days Ahead:
Simmer the Soup
Dry the Prosciutto

1 Day Ahead:
Bake the Apples
Blanch the Celery
Glaze the Celeriac and Squash

On the Day:
Sear the Scallops
Froth the Nage
Dazzle your Guests!

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Recipes From This Episode

Maine Diver Scallops with Butternut Squash, Prosciutto, and Orange Rind Vapor

Puree of Celeriac Soup with Glazed Celeriac and Curried Apple

Moroccan Dinner
Favorite Thanksgiving Sides

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