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Ingredientes
- 1/2 lb celery root peeled, diced
- Â Â (abt 1 3/4 c. diced)
- 3 tsp combined zest from orange, lemon,
- Â Â lime and grapefruit divided
- 1Â 1/4 c. lowfat milk
- 1/2 tsp salt
- 1/8 tsp freshly-grnd white pepper
- 1 pch freshly-grnd cumin
- 1 x garlic clove chopped
- 1/4 c. heavy cream
- 1 x egg yolk slightly beaten
- 2 Tbsp. extra-virgin extra virgin olive oil
- 18 lrg untreated scallops
Direcciones
- Place the celery root, 1 tsp. citrus zest, lowfat milk, salt, white pepper, cumin and garlic in a small saucepan and bring to a simmer. Cook till the celery root is soft, about 12 to 14 min. Let the mix cold slightly then blend to a smooth puree.
- Whip the cream till soft peaks form. Add in 1 tsp. citrus zest. Continue to beat till stiff peaks form. Stir in the egg yolk.
- Fold the whipped cream mix into the celery-root puree.
- Heat the broiler. Heat the extra virgin olive oil in a large nonstick saute/fry pan. Sear the scallops for 2 min on each side. Remove and keep hot.
- Divide the scallops among 6 ovenproof plates or possibly gratin dishes. Spoon one-third c. puree-cream mix around the scallops and on top of each. Place each dish under the broiler for 4 to 5 min. Garnish with the remaining tsp. of zest. Serve immediately.
- This recipe yields 6 first-course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 6 servings | |
| Calories 89 | |
| Calories from Fat 61 | 69% |
| Total Fat 6.89g | 9% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 218mg | 9% |
| Potassium 121mg | 3% |
| Total Carbs 5.53g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.3g | 3% |
| Protein 2.04g | 3% |
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