Roasted Scallops with Celery Roots & Hearts, Brown Butter & Lemon
Some things are worth the effort. While our ingredients list is long, you won’t be disappointed with the end game.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Scallops
- 12 each scallops Try MSC-certified President’s Choice® Blue Menu Wild Nova Scotian Sea Scallops
- 1 tbsp butter
- 1 tsp sea salt
- 1 tbsp lemon juice
- Vegetable Stock
- 1 medium-sized bulb fennel green tops removed
- 1 medium-sized white onion outer skins removed
- 3 stalks celery Keep yellow leaves for garnish.
- 2 medium-sized leeks dark greens removed
- 1 head garlic
- 2 each bay leaves
- 1 tbsp black peppercorns
- Celery Root Puree
- 3 lbs cellery root peeled and chopped
- 3 tbsp butter
- 1 tsp sea salt
- 1/2 cup vegetable stock
- Roasted Celery Root
- 1 lb celery root chopped into quarter-inch chunks
- As desired canola oil
- 1 cup vegetable stock
- 1 tbsp butter
- 1 tsp thyme fresh
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
To pan sear the scallops
- In a medium-large sized fry/sauté pan, over medium-high heat, add the canola oil, add the scallops and pan sear until barely cooked through, approximately 2 to 3 minutes total.
- Add 1 tbsp butter, squeeze 1 tbsp lemon juice in the pan to finish the cooking and flavor the scallops. At this point, the butter will go a bit brown. This adds a delicious flavor as you baste the scallops.
To cook vegetable stock
- Roughly chop the vegetables into 2-inch chunks.
- In a large pot, cover the vegetables with cold water (approx. 5 litres) and bring to a simmer. Cook for 25 minutes over medium heat.
- Strain the veggie stock, discard the cooked vegetables and reserve the broth.
- You can use this stock for vegetable soups, risottos and puree, like the celery root puree below.
- Set aside and keep warm.
To prepare the celery root puree
- Cover the chopped celery root with vegetable stock (approx. 1.5 litres) and simmer in a medium size pot until the celery root is tender and cooked through completely. Do not over-cook, but do make sure it is very tender.
- Strain the celery root and puree in a blender with butter.
- Add sea salt and ½ cup of vegetable stock.
- Set the puree aside and keep warm.
To make the roasted celery root
- In a medium-sized fry/sauté pan, over medium-high heat, add the canola oil. Then add diced celery root. Pan sear until golden brown and lightly caramelized.
- Once caramelized, add vegetable stock. Continue to cook over medium-heat for approximately 2 to 3 minutes.
- Add butter and fresh thyme. Remove from heat and set aside.
To assemble the dish
- Spoon the puree onto the plate or platter. Add the roasted celery root, scallops and garnish with celery leaves.
- To up your garnish game: Thinly shave fennel bulb on a mandolin to garnish the scallop plate. Drizzle with a little extra virgin olive oil and a squeeze of fresh lemon.
Recipe Notes
Nutrients per serving: 342 calories, 21 g fat (10 g saturated fat), 4,201 mg sodium, 25.4 g carbohydrates, 9 g fibre, 16 g protein
Whether cooking for six or six hundred in his role as Ocean Wise Executive Chef at the Vancouver Aquarium, Chef Ned Bell's cooking philosophy is globally inspired and locally created. Since founding Chefs for Oceans in early 2014, Ned has biked 8,700 km across Canada and hosted dozens of events featuring some of the best chefs in the country to raise awareness for sustainable seafood and healthy lakes, oceans and rivers. Ned is also a member of the Loblaw Food Council, and his most recent work involved collaborating and contributing to the Loblaw 2017 Canadian Food Trends.
