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Scallop carpaccio on celeriac puree

updated

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Ingredients for 4 servings:

  • 200 g celeriac, alternatively parsley root
  • 50 g apple, Reinette
  • 40 g crème fraîche
  • 1 tsp, heaped parsley, chopped flat
  • 2 tbsp olive oil
  • 4 scallop(s), (nuts)
  • 20 g leek or onion sprouts
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

easy-to-prepare finger food, amuse-bouche

Peel and dice the celeriac (parsley root), place it in a pot, and cover with water. Bring to a boil and simmer for 20 minutes, then add the diced apple and simmer for another 5 minutes. Drain and blend with the crème fraîche until smooth. Add 1 tablespoon of olive oil and the parsley, and season with salt. Pat the scallops dry and cut into 3-4 slices. Place on a plate and season with salt and pepper. Divide the puree between 4 jars, arrange the scallops in a fan pattern on top, and drizzle with 1 tablespoon of olive oil. Garnish with the sprouts. Keep fresh.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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