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Fried Scallops with Butter Poached Button Mushrooms and Celery Root and Cider Purée

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Photo by Jessica Emin

This rustic dish combines shellfish and healthy, hearty produce for a taste of the Maritimes.

Jessica Emin

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
For butter poached mushrooms
  • 1 lb (500 g) button mushrooms
  • 1/4 lb (100 g) salted butter
  • 1 tsp (5 ml) molasses
For fried scallops
  • 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
  1. Combine celery root and water in medium saucepan. Place over medium-high heat.
  2. Add thyme and simmer. Cook until tender, about 10 minutes.
  3. Remove thyme. Strain celery root, and put the strained liquid aside.
  4. Add celery root and cider to a blender, then gradually incorporate the reserved liquid until smooth.
For butter poached mushrooms
  1. Place mushrooms, butter, and molasses in medium saucepan. Place over medium heat and bring to a simmer.
  2. Cook until mushrooms are tender.
For fried scallops
  1. Pat scallops dry on paper towel.
  2. Place butter in medium pan over high heat. Heat butter until it begins to froth and just starts to brown.
  3. Add scallops and fry on one side until well caramelized, about 30 seconds. Flip and cook for 30 seconds on their other side.
  4. Remove scallops from the pan and place onto paper towel.
  5. 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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