
Pan-fried scallops with saffron vinaigrette

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Sautéed scallops are fantastic just with salad, if you don't feel like making the celeriac puree with which we serve them in the restaurant. Scallops were a great revelation for me when I came to London, because in the UK they have the best in the world. In the Mediterranean we have what are known as "queenies", which are much smaller, and dont have the same milky sweetness.
ingredients
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serves: 4
8 large fresh scallops (or 12 small ones, cleaned but with any corals still attached)
4-5 stalks celery
4 tablespoons Saffron vinaigrette
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
salt and pepper
For the celeriac puree:
1/2 celeriac (diced)
1 tablespoon olive oil
2 cloves garlic
1 sprig of rosemary
3 tablespoons heavy cream
1 1/2 tablespoons butter
Servings Per Recipe: 4
Amount per Serving
Calories: 386
- Total Fat: 35.4 g
- Saturated Fat: 13.1 g
- Trans Fat: 0.2 g
- Cholesterol: 33.7 mg
- Sodium: 371 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.9 g
- Sugars: 2.4 g
- Protein: 8.7 g
preparation

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