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Receta Scallops With Celery Root Gratin
by Global Cookbook

Scallops With Celery Root Gratin
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  Raciónes: 6

Ingredientes

  • 1/2 lb celery root peeled, diced
  •     (abt 1 3/4 c. diced)
  • 3 tsp combined zest from orange, lemon,
  •     lime and grapefruit divided
  • 1 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

  1. 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.
  2. 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.
  3. Fold the whipped cream mix into the celery-root puree.
  4. 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.
  5. 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.
  6. This recipe yields 6 first-course servings.