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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.

L'idée déco

Prefer IQF scallops that are frozen immediately on fishing boats that ensure high quality.


Recipe for 4 persons

For the chorizo oil

40 Gr
Spanish chorizo

For the celeriac puree

500 Gr
50 Ml
Cream 35%
1 Pinch(es)

For the sear scallops

8 Unit(s)
Giant scallop (u10)
4 Sprig(s)
  • Vegetable oil
  • Salt and pepper
  • Butter

Preparation time: 30.00 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 preparation
    Pat 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 serve
    On 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.

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