SCALLOP Recipe
blood orange, black lime dressing, celery root purée, puffed rice
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Ingredients
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For the Scallops
For the Blood Orange and Black Lime Dressing
For the Celery Root Purée
For the Puffed Rice
Method
For the Scallops
For the Blood Orange and Black Lime Dressing
Combine Ingredients
In a bowl, combine the blood orange juice, black lime powder, honey, and extra virgin olive oil. Whisk until well blended.
Season the Dressing
Add salt to taste and mix well. Set aside to allow the flavors to meld.
For the Celery Root Purée
Prepare the Celery Root
Peel and chop the celery root into small cubes.
Cook the Celery Root
In a pot, add the chopped celery root and cover with water. Bring to a boil and simmer until tender, about 20 minutes.
Blend the Purée
Drain the celery root and return to the pot. Add heavy cream, butter, salt, and white pepper. Use an immersion blender or food processor to blend until smooth and creamy.
For the Puffed Rice
Prepare the Puffed Rice
In a small skillet, lightly toast the puffed rice over low heat for a few minutes until warmed. Season with salt to taste.