Scallops From The Gulf Maine Recipe
celeriac-brown butter, mustard greens & crab fat sofrito
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Celeriac Purée
Peel and chop the celeriac into small cubes. Boil in salted water until tender, about 15 minutes. Drain and transfer to a blender. Add 2 tablespoons of butter and blend until smooth. Season with salt and pepper to taste. Set aside.
- 2
Sauté the Mustard Greens
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and shallots, and sauté until fragrant, about 2 minutes. Add the mustard greens and cook until wilted, about 3-4 minutes. Season with salt and pepper. Stir in the crab fat and set aside.
- 3
Cook the Scallops
In the same skillet, add the remaining butter and heat until it starts to brown. Pat the scallops dry with paper towels and season with salt and pepper. Place scallops in the skillet and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
- 4
Plate the Dish
To serve, spread the celeriac purée on each plate, top with the sautéed mustard greens, and place the seared scallops on top. Drizzle any remaining brown butter from the skillet over the scallops and greens.