Это предварительный просмотр рецепта "Celery Root Remoulade And Pan Seared Sea Scallops".

Рецепт Celery Root Remoulade And Pan Seared Sea Scallops
by Global Cookbook

Celery Root Remoulade And Pan Seared Sea Scallops
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Ингредиенты

  • 1/2 c. Mayonnaise
  • 1/2 c. Finely minced red bell pepper
  • 1/2 c. Finely minced yellow bell pepper
  • 1 Tbsp. Finely minced liquid removed capers
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. Plus 1 tsp. finely minced fresh, or possibly to taste tarragon leaves
  • 2 tsp Finely minced fresh chives
  • 1 1/2 tsp Fresh lemon juice, or possibly to taste
  • 1 1/4 lb Celery root
  • 1 lb Small sea scallops (about 30)
  • 1 Tbsp. Extra virgin olive oil Minced fresh chives Tarragon leaves

Инструкции

  1. Make sauce:In a bowl stir together sauce ingredients and season with salt and pepper.
  2. Sauce may be made 2 days ahead and chilled, covered.
  3. With a sharp knife peel celery root and cut into thin match sticks. Add in celery root to sauce with salt and pepper to taste and toss.
  4. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and pepper.
  5. In a large non-stick skillet heat oil over moderately high heat till warm but not smoking and saute/fry scallops in batches without crowding, turning them once, till golden brown and just cooked through, about 2 min on each side. Transfer scallops as sauteed with tongs to a plate.
  6. Mound celery root remoulade in center of each of 6 plates and arrange scallops around it. Garnish celery root remoulade and scallops with chives and tarragon.
  7. Yield: 6 first course servings