Seared scallop, celeriac puree and chorizo oil
Appetizers, Fish, Seafood & Shellfish
One side only, pan-seared scallop served on a smooth purée of celeriac and topped with chorizo oil and chives.
IngredientsRecipe for 4 persons
For the chorizo oil
For the celeriac puree
For the sear scallops
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
- General preparation
Remove the muscle from scallops. Cut the chorizo into small cubes. Peel the celeriac and cut into pieces. Chop the chives.
- Celeriac purée preparation
In a saucepan, place the celery and cover with water over the vedgetable. Add salt and cook over very low heat for 20-25 min until tender. In a saucepan, heat cream over low heat. Season with salt and pepper and add the freshly grated nutmeg. Drain the well and place in the bowl of a food processor. Mix until you get a smooth puree. Add the cream gradually, making sure the texture doesn't get too liquid.
- Chorizo oil preparation
In a hot skillet, fry the diced chorizo over medium-low heat for 10-15 minutes. Place the diced chorizo on absorbent paper and reserve oil from the cooking of chorizos.
- Scallops preparationPat the scallops dry and season with salt and pepper. In a hot skillet, drizzle enough vegetable oil to cover the surface and sear the scallops on one side over high heat. Cook for 2-3 minutes until golden.Add a knob of butter turn them over and remove from the heat to let them finish to cook slowly.
- To serveOn each plate or in large shallow glass dishes, serve some celeriac puree, two scallops, then garnish with a little chorizo oil, chopped chives and chorizo dice.
Prefer IQF scallops that are frozen immediately on fishing boats that ensure high quality.