Scallops With Celery Root Gratin

Recipe Ingredients

1/2 lb	227g / 8oz	Celery root - peeled, diced
		= (abt 1 3/4 cups diced)
3 teaspoons	15ml	Combined zest from orange, lemon,
		Lime and grapefruit - divided
1 1/4 cups	296ml	Milk
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1		Freshly-ground cumin
1		Garlic clove - minced
1/4 cup	59ml	Heavy cream
1		Egg yolk - slightly beaten
2 tablespoons	30ml	Extra-virgin olive oil
18 tablespoons	270ml	Untreated scallops (large)

Recipe Instructions

Place the celery root, 1 teaspoon citrus zest, milk, salt, white pepper, cumin and garlic in a small saucepan and bring to a simmer. Cook until the celery root is soft, about 12 to 14 minutes. Let the mixture cool slightly then blend to a smooth puree.

Whip the cream until soft peaks form. Add 1 teaspoon citrus zest. Continue to beat until stiff peaks form. Stir in the egg yolk.

Fold the whipped cream mixture into the celery-root puree.

Heat the broiler. Heat the olive oil in a large nonstick saute pan. Sear the scallops for 2 minutes on each side. Remove and keep warm.

Divide the scallops among 6 ovenproof plates or gratin dishes. Spoon one-third cup puree-cream mixture around the scallops and on top of each. Place each dish under the broiler for 4 to 5 minutes. Garnish with the remaining teaspoon of zest. Serve immediately.

This recipe yields 6 first-course servings.

Each serving: 172 calories; 11 grams protein; 8 grams carbohydrates; 1 gram fiber; 11 grams fat; 4 grams saturated fat; 71 mg. cholesterol; 334 mg. sodium.

Source:
The Los Angeles Times, 03-03-2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.