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🥗 Pan-seared Scallops on Creamy Celery Puree with Radish Salad

341 kcal · 30 min · 4 servings

Ingredients

• 1 Celeriac
• Salt
• 200 ml Vegetable broth
• 2 tbsp Butter
• Nutmeg
• 400 g Radish (red and white)
• 4 tbsp Vegetable oil
• Lemon juice
• 16 Scallops (kitchen-ready)
• Pepper (from the mill)

Instructions

1. 1. Peel the skin off the celery root.
2. 2. Cut the celery into small cubes.
3. 3. Place the celery cubes into the vegetable broth with a pinch of salt.
4. 4. Simmer the celery over medium heat for about 15 minutes until tender.
5. 5. Mash the soft celery roughly with a potato masher.
6. 6. Check the consistency of the puree.
7. 7. If the puree seems too runny, let it simmer a bit longer to reduce.
8. 8. If it is too thick, stir in a little more broth.
9. 9. Stir the butter into the puree until melted.
10. 10. Season the puree with salt and a pinch of ground nutmeg.
11. 11. Peel the radishes.
12. 12. Shave the radishes into very thin slices.
13. 13. Sprinkle the radish slices with salt.
14. 14. Let the radishes sit for about 10 minutes to draw out moisture.
15. 15. Pat the radishes dry with a kitchen towel.
16. 16. Toss the radishes with two tablespoons of oil.
17. 17. Season the salad with lemon juice.
18. 18. Rinse the scallops under running water.
19. 19. Pat the scallops dry with a cloth.
20. 20. Season the scallops with salt and black pepper.
21. 21. Heat the remaining oil in a frying pan.
22. 22. Pan-fry the scallops for 1 to 2 minutes on each side until golden brown.
23. 23. Serve the fried scallops on top of the celery puree.
24. 24. Add the radish salad as a side dish.

Nutrition per serving

• kcal: 341
• Protein: 25 g · Fett/Fat: 19 g · Carbs: 17 g