Roasted Sea Scallops With Celery Root And Black Truffles Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
For the Celery Root Ragout-,
1 cup: Celery root,
1/2 cup: Leeks,
2 tbsp: Butter,
Salt and white pepper to,
Taste,
2 cup: Chicken stock,
1/4 cup: Cream,
1 tbsp: Truffle juice,
1 ounce: Black truffles,
2 tbsp: Chives,
For the Celery Salad:,
1 cup: Hearts of celery,
1/4 cup: Radishes,
1/2 tbsp: Chives,
2 tbsp: Yellow celery leaves,
1 tsp: Lemon juice,
1 tsp: Extra virgin olive oil,
Salt and white pepper to,
Taste,
For the Scallops:,
8: Diver harvested Maine sea,
Scallops,
Salt and white pepper to,
Taste,
1 tbsp: Olive oil,
2 tbsp: Butter,
Directions:
Preparing the Celery Root Ragout:
Peel and dice the celery root and leeks. Heat a heavy saucepan over
medium heat and melt half the butter. Add the leeks and cook until
they are translucent, about ten minutes. Add the diced celery root
and season. Deglaze with 1/3 of the chicken stock and reduce dry.
Repeat process twice until all of the liquid is absorbed. Then add
the cream and the rest of the butter, the truffle juice, and chopped
black truffles. Finish with chives and keep warm.
Preparing the Celery Salad:
Pair and rinse the celery hearts and slice very thin on a mandolin and
place in a bowl. Slice the radishes and chop the chives. Add celery
leaves, seasoning, lemon juices, and olive oil before serving.
Preparing the Scallops:
Season the scallops. Heat a saute pan over high heat and sear the
scallops well in olive oil and flip over. Add whole butter and brown.
Remove scallop from the pan and keep warm.
Place a spoon full of celery root ragout in the middle of a bowl, the
scallop on top, and the salad on top of that. Serve hot
Yield: 4 servings
GOURMET GETAWAYS SHOW # GG1A04 from Mary Elaines and Chef Alessandro
Stratta
Source from luhu.jp
Peel and dice the celery root and leeks. Heat a heavy saucepan over
medium heat and melt half the butter. Add the leeks and cook until
they are translucent, about ten minutes. Add the diced celery root
and season. Deglaze with 1/3 of the chicken stock and reduce dry.
Repeat process twice until all of the liquid is absorbed. Then add
the cream and the rest of the butter, the truffle juice, and chopped
black truffles. Finish with chives and keep warm.
Preparing the Celery Salad:
Pair and rinse the celery hearts and slice very thin on a mandolin and
place in a bowl. Slice the radishes and chop the chives. Add celery
leaves, seasoning, lemon juices, and olive oil before serving.
Preparing the Scallops:
Season the scallops. Heat a saute pan over high heat and sear the
scallops well in olive oil and flip over. Add whole butter and brown.
Remove scallop from the pan and keep warm.
Place a spoon full of celery root ragout in the middle of a bowl, the
scallop on top, and the salad on top of that. Serve hot
Yield: 4 servings
GOURMET GETAWAYS SHOW # GG1A04 from Mary Elaines and Chef Alessandro
Stratta
Source from luhu.jp
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