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
1. If the scallops have been in the fridge, bring them to room temperature before cooking.
2. To make the celeriac puree, preheat the oven to 350°F, put the celeriac in an ovenproof dish with 1/2 wineglass of water, a pinch of salt and the olive oil, garlic and rosemary, seal completely with foil and then bake for about 30 minutes, until soft.
3. Transfer to a food processor and blend, adding the cream as you go. Then push through a fine sieve. so you have a smooth puree (it is important to process the celeriac while it is still hot, as it makes the puree smoother and it will pass through the sieve more easily). Keep the puree to one side.
4. Cut the celery into julienne strips and leave in a bowl with a handful of ice cubes to crisp them. Have the Saffron vinaigrette ready in a large, shallow bowl. Mix the lemon juice and extra virgin olive oil.
5. Turn the oven up to 375°F. Heat a large ovenproof frying pan — or 2 if you have 12 scallops. When the pan is good and hot, but not smoking (or the scallops will burn), pour in the vegetable oil, then add the scallops. Don't season them at this stage, or the salt will make them leach out their moisture and they will become dry.
6. Let the scallops turn nice and golden on their undersides (about 1 1/2 minutes for large scallops, less for smaller ones), then turn them over and place the pan in the oven for l minute. This just makes sure that after frying them hard on the outside they are cooked through. Season and transfer them to the howl of Saffron vinaigrette.
7. Warm up the celeriac puree in a small pan and season if necessary. Remove from the heat and beat in the butter.
8. Spoon the puree onto 4 serving plates and arrange the scallops on top. Drain the celery from the ice, season with the lemon oil and arrange on top of the scallops. Drizzle the remaining Saffron vinaigrette around.
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