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Receta Pan Seared Diver Scallops With Celery Root Puree And Pomegranate Glaze

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Raciónes: 6

Ingredientes

Cost per serving $0.96 view details

Direcciones

  1. Peel the celery root and cut it into large chunks. Add in it to a pot of well-salted boiling water and cook till soft in the middle, about 15 min. Drain and add in to the food processor. Whiz and add in 2/3 of the extra virgin olive oil. Continue to process till smooth. Season to taste and put aside to keep hot.
  2. Finely dice the shallots and add in to a pan with a Tbsp. of the extra virgin olive oil over medium heat. Sweat for a couple of min but don't allow to brown. Deglaze the pan with the wine and add in the pomegranate juice. Add in the molasses and over a low heat, reduce the liquid by 3/4. Swirl in 1 Tbsp. cool butter before serving. Season to taste.
  3. Put some extra virgin olive oil in a heavy-bottomed frying pan over a high heat. Add in the scallops. Sear till the first side is well browned and has formed a good crust. Turn and allow to sear on the other side. The scallops should remain slightly translucent/soft at the centre.
  4. Serve with the celery root puree and the pomegranate glaze poured around.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 91g
Recipe makes 6 servings
Calories 252  
Calories from Fat 213 85%
Total Fat 24.13g 30%
Saturated Fat 3.35g 13%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 10mg 0%
Potassium 124mg 4%
Total Carbs 6.16g 2%
Dietary Fiber 0.1g 0%
Sugars 5.51g 4%
Protein 0.12g 0%
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