Sautéed Scallops and Celery Root w/Creme Fraiche Purée and Herb Drizzle
A recipe from Susan Herrmann Loomis' Plat du Jour cookbook, utilizing a classic French root vegetable to create a complementary base paired with an abundance of fresh flavors.
Ingredients
- 6 large sea scallops
- 1 celery root (celeriac) peel and rough chop into large pieces
- 3 Tbsp creme fraiche
- 1/4 cup fresh flat leaf parsley and basil (or one or the other)
- 1/3 cup extra virgin olive oil
- 1/2 cup water
- fleur de sel to season
- freshly ground black pepper to season
Instructions
- Prepare the celery root by peel away the outer skin. Chop into large rough pieces.
- Place the celery root into a cold skillet on the stove. Add the 1/2 cup water, season with salt and pepper and cover. Steam over medium to medium-high heat for 15-20 minutes.
- While the celery root is cooking, prepare the herb drizzle. Finely chop the chosen fine herbs and cover with the 1/3 cup olive oil. Set aside.
- Prepare and season the scallops - season one side with salt and pepper.
- Using a skillet over medium heat, wait until the pan is heated up to medium, drizzle with olive oil, then add the scallops. Cook 2-3 minutes on the first side. Season the second side. Flip and cook 1-2 minutes on the second side.
- When the celery root is completely steamed (water is evaporated and a knife can easily pierce the pieces), add while warm to a food processor. Add the crème fraîche, salt and pepper, and pulse until combined to the desired consistency.
- Plate up each serving by putting 1-2 spoonfuls of the purée on each dish, place 1-3 scallops on the purée, and then add the drizzle around the edge of the plate. Enjoy!