Seared Scallops Recipe

Cooking Instructions

1. 1

   Prepare Celeriac Purée

   Peel and chop celeriac into small cubes. Boil in salted water until tender, about 20 minutes. Drain and blend with milk until smooth. Season with salt and pepper to taste.

2. 2

   Pickle the Apple

   Thinly slice the apple and combine with white vinegar and sugar in a small saucepan. Heat until sugar dissolves, then let cool and refrigerate for at least 30 minutes.

3. 3

   Make Saffron Beurre Blanc

   In a saucepan, melt 1/2 cup of butter over medium heat. Add saffron threads and simmer for 5 minutes. Gradually whisk in remaining butter until emulsified. Season with salt and pepper.

4. 4

   Toast the Walnuts

   In a dry skillet, toast walnuts over medium heat until golden and fragrant, about 5 minutes. Set aside.

5. 5

   Sear the Scallops

   Pat scallops dry and season with salt and pepper. Heat olive oil in a skillet over high heat. Sear scallops for 2-3 minutes on each side until golden brown and cooked through.

6. 6

   Plate the Dish

   On each plate, spread a layer of celeriac purée, top with seared scallops, drizzle with saffron beurre blanc, and garnish with pickled apple slices and toasted walnuts.