Roasted sea scallops with celery root and black truffles

4 servings

Ingredients

Quantity Ingredient
For the Celery Root Ragout-
1 cup Celery root
½ cup Leeks
2 tablespoons Butter
Salt and white pepper to
Taste
2 cups Chicken stock
¼ cup Cream
1 tablespoon Truffle juice
1 ounce Black truffles
2 tablespoons Chives
For the Celery Salad:
1 cup Hearts of celery
¼ cup Radishes
½ tablespoon Chives
2 tablespoons Yellow celery leaves
1 teaspoon Lemon juice
1 teaspoon 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 tablespoon Olive oil
2 tablespoons 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 ⅓ 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 Elaine's and Chef Alessandro Stratta

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