Diver Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Roasted Potato Velouté

   Preheat the oven to 400°F (200°C). Peel and dice the potatoes, then place them in a pot with vegetable broth. Bring to a boil and simmer until tender, about 15-20 minutes. Blend until smooth, adding salt and pepper to taste.

2. 2

   Cook the Puy Lentils

   In a separate pot, cook Puy lentils according to package instructions until tender, about 20-25 minutes. Drain and set aside.

3. 3

   Sauté the Celeriac

   In a pan, heat 1 tablespoon of olive oil over medium heat. Add the diced celeriac and sauté until golden and tender, about 10 minutes. Season with salt and pepper.

4. 4

   Prepare the Bacon Leek Vinaigrette

   In another pan, cook the diced bacon until crispy. Remove and set aside. In the same pan, add the leeks and sauté until soft. Combine bacon and leeks with remaining olive oil, lemon juice, salt, and pepper.

5. 5

   Sear the Diver Scallops

   Pat the scallops dry and season with salt and pepper. Heat a skillet over high heat, add a little olive oil, and sear the scallops for about 2-3 minutes on each side until golden and cooked through.

6. 6

   Plate the Dish

   On a plate, spread a layer of roasted potato velouté, top with Puy lentils, sautéed celeriac, and seared scallops. Drizzle with bacon leek vinaigrette and garnish with fresh parsley.