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SEARED SCALLOPS WITH CELERIAC PUREE, SALTED OYSTER, MUSHROOM AND TRUFFLED BABY HERBS (November 2007)
18 x Large Roe of Scallops
1 x Large Celeriac
150ml of Cream
50g of Butter
Sea Salt
Fresh Ground Black Pepper
1 x Punnet of Oyster Mushrooms
20ml of Verjuice
2 x Punnets of Micro Herbs
50 ml of Truffle Oil
1 x Tablespoon of Crushed Garlic
2 Tablespoons of Chopped Parsley
Extra Virgin Olive Oil -To Marinate
- Mix garlixc, parsley and oil in a bowl and add scallops, let marinate until ready to cook (can be left overnight in the fridge).
- Peel celeriac and cut into large pieces, place in a pot of salted water and simmer until tender, drain well and place in a food processor. Once in the food processor, puree and add the cream, butter and season to taste. Keep warm.
- In a hot pan or BBQ plate, sear scallops for 1 minute on both sides. Let them rest in a warm oven. While the scallops are resting, saute the mushrooms, deglaze with Verjuice, and season to serve.
- Spoon some celeraic puree in the centre of the plate, top with scallops, oyster mushrooms and micro herbs, then drizzle with truffle oil. If you can't get micro herbs then watercress is an excellent alternative.
Serves 6 portions |