Truffled Bay Scallops With Celery Pure Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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 WITH TRUFFLED POTATO CELERY ROOT PUREE



Seared Scallops with Truffled Potato Celery Root Puree image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 11

2 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks), washed and spun-dry
2 cups (3/4-inch) diced peeled Yukon Gold potatoes (3/4 pound)
2 cups (3/4-inch) diced peeled celery root (1 pound)
2 cups heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon white truffle butter
12 to 14 large "dry" sea scallops
2 to 3 tablespoons grapeseed oil
Basil-infused olive oil, for serving
Minced fresh chives, for serving

Steps:

  • Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
  • In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
  • If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
  • Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.

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

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.

More about "truffled bay scallops with celery pure recipes"

SEARED SCALLOPS & POTATO CELERY ROOT PURéE | RECIPES
seared-scallops-potato-celery-root-pure image
Add the potatoes, celery root, cream, 4 teaspoons salt, and 2 teaspoons pepper to the pot, stir, and bring to a boil. Lower the heat to very low, cover the pot, …
From barefootcontessa.com
  • Melt the butter over medium heat in a large (8- to 10-inch) saucepan or Dutch oven. Rinse the leeks well in a colander, spin them dry in a salad spinner, and add them to the pot. Sauté them over medium-low heat, stirring occasionally, for 8 to 10 minutes, until tender but not browned. Add the potatoes, celery root, cream, 4 teaspoons salt, and 2 teaspoons pepper to the pot, stir, and bring to a boil. Lower the heat to very low, cover the pot, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful—don’t let the vegetables scorch on the bottom of the pan! In batches, pour the mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely puréed. Taste for seasonings, return to the saucepan, and keep warm over very low heat. If the mixture gets too thick, add a little more cream.
  • If it hasn’t already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat two 12-inch sauté pans over medium-high heat. Add 2 tablespoons of grapeseed oil to each pan and, when the oil is almost smoking hot, add half the scallops to each pan. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don’t crowd the scallops or they’ll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through. (If the pan is hot enough and you let the scallops cook undisturbed, they won’t stick to the pan.)
  • Spoon the warm purée onto 6 dinner plates. Place the scallops on the purée, drizzle with the basil oil, and sprinkle with the chives. Serve warm.


SEARED TRUFFLE SCALLOPS - SAVOR THE BEST
seared-truffle-scallops-savor-the-best image
Nov 27, 2022 For fresh or thawed scallops, place scallops on a large plate that has been lined with a double layer of paper towels. Salt liberally and allow to rest for 5 minutes. Using more paper towels, pat the scallops on all sides as dry …
From savorthebest.com


23 CELERY RECIPES THAT PROVE THERE'S MUCH MORE TO …
23-celery-recipes-that-prove-theres-much-more-to image
Oct 21, 2020 Truffled Bay Scallops with Celery Purée This elegant, luxurious recipe was developed for Gourmet magazine's December 2009 issue, but that issue never hit the presses. Check out the entire...
From epicurious.com


15 BEST RECIPES THAT START WITH FROZEN BAY SCALLOPS
15-best-recipes-that-start-with-frozen-bay-scallops image
Oct 8, 2020 Here's a simple and fresh pasta with bay scallops, sautéed zucchini, garlic, red pepper flakes, chopped tomatoes, and fresh basil. It's so quick and easy —and ready in about 30 minutes! "I used frozen scallops and …
From allrecipes.com


SEARED SCALLOPS ON CELERY ROOT PURéE | RICARDO
Nov 28, 2008 Seared Scallops on Celery Root Purée (34) Rate this recipe Preparation 20 min Cooking 15 min Servings4 Nut-free Gluten-free Egg-free Categories Ingredients Celery Root …
From ricardocuisine.com
5/5 (34)
Category Main Dishes
Servings 4
Total Time 35 mins


SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE RECIPE | INA ...
Get Seared Scallops with Truffled Potato Celery Root Puree Recipe from Food Network
From benedetta.is-a-chef.com


10 BEST SEARED SCALLOPS WITH TRUFFLE OIL RECIPES | YUMMLY
Jan 8, 2023 yellow onion, hot sauce, truffle oil, white wine, sea salt, heavy cream and 9 more
From yummly.com


SCALLOP RECIPES & MENU IDEAS | EPICURIOUS
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve. By Carla Lalli Music.
From epicurious.com


SCALLOPS WITH A TRUFFLE PUREE - FOUR MAGAZINE
Feb 5, 2017 Colour the mushrooms in a pan with olive oil till golden.Add the shallots and garlic, turn down heat and sweat till soft with no colour.Add the truffle trim andwater.Season and …
From four-magazine.com


TRUFFLED BAY SCALLOPS WITH CELERY PURéE - PORTER & CHARLES
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 …
From porterandcharles.ca


SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE | RECIPE ...
Get Seared Scallops with Truffled Potato Celery Root Puree Recipe from Food Network Ingredients Seafood 12 Sea scallops, large dry Produce 2 cups Celery root 1 Chives, fresh 3 …
From pinterest.com


TRUFFLED BAY SCALLOPS WITH CELERY PURéE | RECIPE | PUREED …
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 1 lb bay scallops (preferably Nantucket Bay), …
From pinterest.com


TRUFFLED BAY SCALLOPS WITH CELERY PURéE | LOVETOEAT | COPY ME THAT
1 lb bay scallops (preferably Nantucket Bay), tough ligament removed from side of each if attached
From copymethat.com


PORCINI SEARED SCALLOPS, CELERY ROOT AND WARM TRUFFLE …
Celery Root Purée 1. Cook potatoes and celery root together in milk and salted water (just enough to cover) until tender, about 20-25 minutes at a low simmer. 2. Drain thoroughly. 3. …
From clearwater.ca


SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE
In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the …
From recipenet.org


SCALLOP AND CELERIAC RECIPE - GREAT BRITISH CHEFS
1l Braeburn apple, freshly juiced. 7. Warm the celeriac purée and add the chopped truffle. Transfer to a squeezy bottle. truffle, chopped. 8. To cook the scallops, add a splash of oil to …
From greatbritishchefs.com


PORCINI SEARED SCALLOPS, CELERY ROOT AND WARM TRUFFLE VINAIGRETTE ...
Home ; Porcini Seared Scallops, Celery Root and Warm Truffle Vinaigrette
From shop.clearwater.ca


10 BEST SEARED SCALLOPS WITH TRUFFLE OIL RECIPES | YUMMLY
Dec 19, 2022 Pan-Seared Steelhead w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce Feasting at Home. pepper, sauce, truffle oil, olive oil, mushrooms, olive oil, new …
From yummly.com


PORCINI SEARED SCALLOPS, CELERY ROOT AND WARM TRUFFLE VINAIGRETTE
Celery Root Purée 1. Cook potatoes and celery root together in milk and salted water (just enough to cover) until tender, about 20-25 minutes at a low simmer. 2. Drain thoroughly. 3. …
From clearwater.ca


TOP 42 RECIPES WITH SCALLOPS - ALHIKMAHFM.DIXIESEWING.COM
Scallop Recipes . 1 week ago allrecipes.com Show details . Web 257 Ratings. 15 Best Recipes That Start with Frozen Bay Scallops. Ceviche. 117 Ratings. Shrimp and Scallop Stir-Fry. 13 …
From alhikmahfm.dixiesewing.com


SEARED SCALLOPS WITH CELERY ROOT PUREE RECIPE | PAN-FRY
Place celery root in a steamer basket and steam until tender, about 8 minutes. Transfer to a food processor or place in a pot and puree using an immersion blender. Add milk, mustard, fennel …
From hannaford.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make Truffle Butter for scallops?
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.
Can you make scallops and celery purée ahead of time?
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. Purée (without truffle butter) can be made 1 day ahead and chilled.
What goes with truffle puree for scallops?
Head Chef of East London restaurant Clove Club, Isaac Mchale gives you this wonderful recipe for scallops with truffle puree, dashi jelly and brown butter dressing… Raw shaved chestnut mushrooms – wild harves, to garnish.
How to cook scallops?
Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat two 12-inch sauté pans over medium-high heat. Add 2 tablespoons of grapeseed oil to each pan and, when the oil is almost smoking hot, add half the scallops to each pan. Cook undisturbed for about 3 minutes, until golden brown on the bottoms.

Related Search