Seared Scallops with Celeriac Purée and Verjuice Reduction
66 min 1 serving 335 kcal · 32 g proteinLevel: Expert
The nutritionist's note
Seventy seconds per side: beyond that, the scallop's collagen contracts and the flesh turns rubbery. Tempering before searing ensures even cooking right to the centre.
Ingredients
1 serving
- scallops160 g
- celeriac250 g
- verjuice60 ml
- shallot30 g
- semi-skimmed milk50 ml
- olive oil10 g
Method
- 1
Pat the scallops thoroughly dry and let them temper for 10 minutes.
- 2
Cook the celeriac for 25 minutes and blend with a little milk until silky.
- 3
Reduce the verjuice with the shallot to a syrupy consistency.
- 4
Sear the scallops for 70 seconds per side in a very hot pan in the olive oil (10 g).
Nutrition facts
per serving
| Energy | 335 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 24 g |
| Fat | 13 g |
| Fibre | 7 g |
| Iron | 2.2 mg |
| Vitamin B12 | 2.6 µg |
Potential allergens
- lactose
- shellfish
- celery
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