This is definitely a party menu item. It wows in terms of presentation and tempts foodies to dream of the next course. My mother-in-law sent us a box of fresh produce from her neck of the woods over the holidays and one of the items was a celeriac bulb. Having had no experience with celeriac I immediately went to Tastespotting to peruse all celeriac-related pics. This was definitely my favorite and gave me another reason to whip out my new food processor. I made this as a starter, but the original recipe suggest serving three scallops on each dish if you are using this as an entree. Enjoy!
Ingredients
- 1 medium sized celeriac bulb, peeled and grated or processed into small pieces
- 1 cup milk
- 50g butter
- Salt
- 100g smoked bacon
- 12 scallops
- 2 tablespoons finely chopped chives
Method
Into a medium saucepan over medium heat, place the celeriac and add enough milk to cover. Simmer for around 10 minutes or until tender enough to squash between your fingers.
Add half the butter and a pinch of salt and puree to a smooth consistency. Taste and add more salt if required. Keep warm.
In a non-stick fry pan over medium-high heat, sauté the bacon until the fat is rendered and it is crispy and golden. Remove from the pan and drain on paper towel. Wipe some of the fat out of the pan, but leave a couple of tablespoonfuls in.
To the bacon fat add a little butter. When the butter is foaming and starting to brown, add the scallops (they may need to be cooked in batches depending on how big your frying pan is). Cook for 30 seconds to 1 minute on the first side, then flip and cook for only 20 or so more seconds.
To serve, put a circle of puree on a warmed dinner plate. Top with 1 scallop and scatter with bacon and chives.
No comments:
Post a Comment