Seared Scallops With Truffled Potato Celery Root Puree Recipes

TRUFFLED BAY SCALLOPS WITH CELERY PURéE

Truffled Bay Scallops with Celery Purée image

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

Ingredients

For celery purée:
1 cup chicken stock or reduced-sodium chicken broth
1 1/2 cups thinly sliced celery (about 3 ribs)
1/2 cup chopped peeled potato
1/4 cup finely chopped onion
1/2 cup flat-leaf parsley sprigs
For scallops:
1 lb bay scallops (preferably Nantucket Bay), tough ligament removed from side of each if attached
1 Tbsp vegetable oil
3 Tbsp black truffle butter, softened
Garnish: chopped celery leaves

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.

SEARED SCALLOPS RECIPE BY TASTY

Seared Scallops Recipe by Tasty image

Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives

Provided by Alix Traeger

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 lb sea scallop, side muscles removed
fine sea salt
black pepper, freshly ground
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
1 clove garlic, grated
1 tablespoon dry white wine
2 tablespoons fresh chives, finely chopped

Steps:

Pat the scallops dry with a paper towel.
Season with salt and pepper.
In a large skillet set over medium-high heat, add the oil.
When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
Gently turn the scallops, and add the butter and garlic to the pan.
Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
Add the white wine, cook another 10 seconds.
Serve with chives.
Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams

CELERY ROOT PUREE

Celery Root Puree image

Provided by Michael Symon : Food Network

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
4 cups whole milk
Kosher salt
Pinch freshly grated nutmeg

Steps:

Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

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