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Рецепт Pan Seared Diver Scallops With Celery Root Puree And Pomegranate Glaze
by Global Cookbook

Pan Seared Diver Scallops With Celery Root Puree And Pomegranate Glaze
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Ингредиенты

  • 1 x celery, root
  • 2/3 c. extra virgin olive oil
  •     salt
  •     pepper
  • 2 x shallot
  • 1/2 c. white wine
  • 1 c. pomegranate juice or possibly 1 c. cranberry juice
  • 2 Tbsp. pomegranate molasses, (available in Indian or possibly middle eastern markets)
  • 18 x diver scallops

Инструкции

  1. Peel the celery root and cut it into large chunks. Add in it to a pot of well-salted boiling water and cook till soft in the middle, about 15 min. Drain and add in to the food processor. Whiz and add in 2/3 of the extra virgin olive oil. Continue to process till smooth. Season to taste and put aside to keep hot.
  2. Finely dice the shallots and add in to a pan with a Tbsp. of the extra virgin olive oil over medium heat. Sweat for a couple of min but don't allow to brown. Deglaze the pan with the wine and add in the pomegranate juice. Add in the molasses and over a low heat, reduce the liquid by 3/4. Swirl in 1 Tbsp. cool butter before serving. Season to taste.
  3. Put some extra virgin olive oil in a heavy-bottomed frying pan over a high heat. Add in the scallops. Sear till the first side is well browned and has formed a good crust. Turn and allow to sear on the other side. The scallops should remain slightly translucent/soft at the centre.
  4. Serve with the celery root puree and the pomegranate glaze poured around.