Scallops with Celery Root Cream

Scallops with Celery Root Cream

As I mentioned in a previous Blog Post that I would make Michel Richard’s Recipe and modify it. I hope he will love my version:)) (see previous post http://actvra.in/Yxt  )

The ingredients:

2 medium Celery Root (julienned) about 8-10 ounces, 2 cups of Chicken or Vegetable Stock (I used chicken); pinch of freshly grated Nutmeg or already grated in a can; 1 cup of milk (I used 2 per cent milk)

6 fresh sea scallops, Canola oil; 3 tablespoon of unsalted butter; 1 table spoon of fresh lemon juice

Carrots, Broccoli and Snow Peas (steam them in some chicken or vegetable stock)

The Preparation:

Simmer and cook the Celery in the Chicken Stock with the nutmeg (add cayenne pepper if you like a little kick to it, as well as a bit of sea salt if you are using a low sodium stock) remove from heat  add the milk and pure with either a hand blender or any blender you have.

Use a cooking strainer (I use a Stainless Steel Chinois some people call it a China Cap)

Pour the pure through the strainer and keep pushing it until “the milk” is saved in another container and now you are left with a pure that looks and feels like mashed potatoes texture. Turn your oven on to 250 degrees and place the pure in there to keep it warm.

Take the “celery milk” and the scallops put them in a pan and make sure the scallops are covered with the “celery milk” and simmer under low heat for about 6-7 minutes. While you are doing this steam the vegetables.

The Plating:

Once everything is ready plate the celery in the middle, place the scallops on top of the celery pure and decorate the plate with the vegetables and pour a little of the celery milk over the entire plate.

Let me know what you think. BTW it is a fast and easy meal.

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