Pan-Seared Scallops on Celery Root Purée

Name: Pan-Seared Scallops on Celery Root Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 16 large sea scallops (muscle removed, patted dry); 2 tablespoons olive oil; to taste salt and pepper; 1 medium celery root (peeled and cubed); 2 cups vegetable broth; 1/4 cup heavy cream; 1 tablespoon unsalted butter; to taste salt and pepper

45 min 4 servings Medium

All Recipes

Delight in the elegance of pan-seared scallops served atop a creamy celery root purée, perfect for any gourmet occasion.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Medium

Pan-seared scallops are a classic dish, celebrated for their delicate flavour and beautiful presentation. With a simple yet luxurious pairing of creamy celery root purée, this dish offers a sophisticated balance of textures and tastes, ideal for impressing dinner guests or treating yourself to a gourmet meal. Scallops are a highly prized seafood, appreciated for their mildly sweet taste and tender texture. When seared to golden perfection, they develop a delightful crust that complements their soft interior. Paired with a smooth, earthy celery root purée, they create a harmonious dish that highlights the culinary virtues of both land and sea.

Instructions

Prepare the Celery Root

Peel and cube the celery root. In a medium saucepan, combine celery root and vegetable broth. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes.

Pro tip: Celery root should be fork-tender when done.

Make the Purée

Drain the celery root, reserving some broth. Transfer to a blender, add cream and butter, and blend until smooth. Add reserved broth if needed for consistency. Season with salt and pepper.

Pro tip: For extra smoothness, strain through a fine sieve.

Prepare the Scallops

Pat the scallops dry and remove the side muscle if present. Season both sides with salt and pepper.

Pro tip: Dry scallops ensure a better sear.

Sear the Scallops

Heat olive oil in a large skillet over medium-high heat. Once hot, add scallops and sear for 2-3 minutes per side until golden brown and opaque.

Pro tip: Do not overcrowd the pan to allow even browning.

Check Doneness

Scallops should have an internal temperature of 145°F (63°C) and appear opaque.

Pro tip: Use an instant-read thermometer for accuracy.

Serve

Spoon celery root purée onto plates and top with seared scallops. Serve immediately.

Pro tip: Garnish with fresh herbs like parsley or chives for extra colour.

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Tips & Tricks

Ensure scallops are dry before searing for the best crust.
Use a non-stick or well-seasoned skillet for an even sear.
Celery root can be prepped ahead of time to save on cooking time.
Adjust seasoning on the purée to taste, adding more salt if needed.

Frequently Asked Questions

pétoncle poêle

Pan-seared scallops are cooked quickly in a hot pan with oil, creating a caramelized crust while keeping the inside tender.

comment faire cuire les pétoncles

To cook scallops, pat them dry, season with salt and pepper, and sear in hot oil for 2-3 minutes per side until golden and opaque.

cuire les pétoncles

Sear scallops in a hot skillet with oil until they reach an internal temperature of 145°F (63°C) and are opaque.

Can I prepare the celery root purée in advance?

Yes, you can make the purée up to 2 days ahead and store it in the refrigerator. Reheat gently on the stove before serving.

What if I don't have celery root?

You can substitute parsnips or potatoes for the celery root, though the flavor will be slightly different.

Serving Suggestions

Serve these pan-seared scallops immediately for the best texture, accompanied by a glass of crisp white wine such as Sauvignon Blanc or Chardonnay. To make ahead, prepare the celery root purée in advance and reheat gently before serving. Leftovers can be stored in an airtight container in the refrigerator for up to two days; however, note that scallops are best enjoyed fresh.