This rustic dish combines shellfish and healthy, hearty produce for a taste of the Maritimes.
Fried Scallops with Butter Poached Button Mushrooms and Celery Root and Cider Purée
March 30, 2016 Print
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Recipe courtesy of Recipe courtesy of Chef Jakob Lutes, Port City Royal Restaurant, Saint John, N.B.
Ingredients:
For celery root and cider purée- 1 lb (500 grams) celery root, peeled and diced into
- 1/2 inch cubes
- 2 cups (500 ml) water
- 1 sprig of thyme
- 1/4 cup (60ml) apple cider
- 1 lb (500 g) button mushrooms
- 1/4 lb (100 g) salted butter
- 1 tsp (5 ml) molasses
- 10 fresh scallops
- 1 1/2 Tbsp (7.5 ml) salted butter
- Maritime Salt Makers Nova Scotia Naturally Smoked Sea Salt, to taste
Directions:
For celery root and cider purée- Combine celery root and water in medium saucepan. Place over medium-high heat.
- Add thyme and simmer. Cook until tender, about 10 minutes.
- Remove thyme. Strain celery root, and put the strained liquid aside.
- Add celery root and cider to a blender, then gradually incorporate the reserved liquid until smooth.
- Place mushrooms, butter, and molasses in medium saucepan. Place over medium heat and bring to a simmer.
- Cook until mushrooms are tender.
- Pat scallops dry on paper towel.
- Place butter in medium pan over high heat. Heat butter until it begins to froth and just starts to brown.
- Add scallops and fry on one side until well caramelized, about 30 seconds. Flip and cook for 30 seconds on their other side.
- Remove scallops from the pan and place onto paper towel.
- Place celery root purée onto the centre of a plate, place five scallops on top, along with the mushrooms. Drizzle a very small amount of the mushroom jus around the scallops. Finish with a pinch of Maritime Salt Makers Nova Scotia Naturally Smoked Sea Salt on top of each scallop. Garnish with mustard cress. Serves two.
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