Seared Sea Scallops Recipe

Directions

1. 1

   Prepare the Celeriac Purée

   Peel and chop the celeriac into small cubes. In a saucepan, combine the celeriac cubes and vegetable stock. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain and transfer to a blender. Add butter and blend until smooth. Season with salt and pepper to taste.

2. 2

   Cook the Wild Rice

   In a separate pot, cook wild rice according to package instructions. Generally, this involves rinsing the rice, then simmering it in water (or stock) until tender, about 45-50 minutes. Drain excess water and set aside.

3. 3

   Sear the Scallops

   Pat the sea scallops dry with paper towels and season with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Once hot, add scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.

4. 4

   Prepare the Quince Glaze

   In the same skillet used for the scallops, add quince paste and a splash of water. Stir over medium heat until the glaze is smooth and slightly thickened, about 2-3 minutes.

5. 5

   Serve

   On a plate, spread a generous scoop of celeriac purée, top with seared scallops, drizzle with quince glaze, and sprinkle puffed wild rice and fresh herbs on top.