Roasted Sea Scallops With Celery Root And Black Truffles
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Roasted Sea Scallops With Celery Root And Black Truffles
  Scallops    Celery    Roots  
Last updated 6/12/2012 1:00:08 AM. Recipe ID 23191. Report a problem with this recipe.
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      Title: Roasted sea scallops with celery root and black truffles
 Categories: 
      Yield: 4 Servings
 
           For the Celery Root Ragout-
      1 c  Celery root
    1/2 c  Leeks
      2 tb Butter
           Salt and white pepper to
           Taste
      2 c  Chicken stock
    1/4 c  Cream
      1 tb Truffle juice
      1 oz Black truffles
      2 tb Chives
           For the Celery Salad:
      1 c  Hearts of celery
    1/4 c  Radishes
    1/2 tb Chives
      2 tb Yellow celery leaves
      1 ts Lemon juice
      1 ts Extra virgin olive oil
           Salt and white pepper to
           Taste
           For the Scallops:
      8    Diver harvested Maine sea
           Scallops
           Salt and white pepper to
           Taste
      1 tb Olive oil
      2 tb Butter
 
  Preparing the Celery Root Ragout:
  
  Peel and dice the celery root and leeks. Heat a heavy saucepan over
  medium heat and melt half the butter. Add the leeks and cook until
  they are translucent, about ten minutes. Add the diced celery root
  and season. Deglaze with 1/3 of the chicken stock and reduce dry.
  Repeat process twice until all of the liquid is absorbed. Then add
  the cream and the rest of the butter, the truffle juice, and chopped
  black truffles. Finish with chives and keep warm.
  
  Preparing the Celery Salad:
  
  Pair and rinse the celery hearts and slice very thin on a mandolin and
  place in a bowl. Slice the radishes and chop the chives. Add celery
  leaves, seasoning, lemon juices, and olive oil before serving.
  
  Preparing the Scallops:
  
  Season the scallops. Heat a saute pan over high heat and sear the
  scallops well in olive oil and flip over. Add whole butter and brown.
  Remove scallop from the pan and keep warm.
  
  Place a spoon full of celery root ragout in the middle of a bowl, the
  scallop on top, and the salad on top of that. Serve hot
  
  Yield: 4 servings
  




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Recipe ID 23191 (Apr 03, 2005)

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