Scallops Recipe

Time30m

Serves4

Celeriac, green asparagus, globe artichokes, fresh favas and dill. Olive oil butter sauce and Kaviari trout roe.

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Ingredients

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1
Prepare the Vegetables
Peel and dice the celeriac into small cubes. Trim the green asparagus and cut into 2-inch pieces. Clean the globe artichokes, removing the tough outer leaves and trimming the tops. Slice them in half and remove the fuzzy choke. Blanch the fresh favas in boiling water for 2 minutes, then cool in ice water and remove the skins.

2
Cook the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the celeriac and sauté for 5 minutes. Then add the asparagus and artichokes, cooking for an additional 5-7 minutes until tender. Add the favas and fresh dill, stirring to combine. Season with salt and pepper to taste.
3
Sear the Scallops
In another skillet, heat the remaining olive oil and butter over high heat. Season the scallops with salt. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
4
Make the Sauce
In the skillet used for the scallops, add any remaining butter and a splash of olive oil if needed. Heat gently, then drizzle over the cooked scallops.

5
Plate the Dish
On a serving plate, arrange the sautéed vegetables in the center. Place the seared scallops on top, and garnish with Kaviari trout roe. Drizzle with the olive oil butter sauce and serve immediately.