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  • Pan-seared scallops with celeriac purée and soy butter
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    By Andreas Viestad

    Pan-seared scallops with celeriac purée and soy butter

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    This way of preparing scallops is probably the simplest way to make high-class gourmet food without much effort at all. If you can manage to count to thirty, chances of failing are minimal.

    Serves 2

    PREPARATION:

    • 1

      The celeriac purée: Bring water to the boil in a medium pot over medium high heat. Add a pinch of salt. Add the celeriac, and boil for 8-10 minutes until tender. Strain. Transfer to a blender, and add cream, salt, and white pepper. Mix until smooth. Return to pot and reheat over low heat, while stirring continuously.

    • 2

      The scallops: Sear the bacon in a medium frying pan over medium high to high heat. When the bacon is golden, place the scallops in the frying pan. Sear for 30 seconds on each side. Place the roe in the pan while turning the scallops, as the roe needs half the cooking time. Remove the scallops and roe and let them rest while making the sauce.

    • 3

      Add the soy sauce and water to the hot frying pan. Using a spatula, scrape out the solids that have formed on the bottom and stir them into the sauce. Work rapidly so the sauce does not evaporate completely. You do not want the soy to reduce too much, as it contains enough flavor as it is. (This process is called deglazing and creates a very good base for any sauce.) Add the ginger and the butter and stir until the butter has melted. Arrange the purée, scallops, roe and bits of bacon on serving plates. Drizzle with soy butter and serve right away.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S04 E06 The World is My Scallop and tagged , . Bookmark the permalink.
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  • This way of preparing scallops is probably the simplest way to make high-class gourmet food without much effort at all. If you can manage to count to thirty, chances of failing are minimal.

    Serves 2

    PREPARATION:

    • 1

      The celeriac purée: Bring water to the boil in a medium pot over medium high heat. Add a pinch of salt. Add the celeriac, and boil for 8-10 minutes until tender. Strain. Transfer to a blender, and add cream, salt, and white pepper. Mix until smooth. Return to pot and reheat over low heat, while stirring continuously.

    • 2

      The scallops: Sear the bacon in a medium frying pan over medium high to high heat. When the bacon is golden, place the scallops in the frying pan. Sear for 30 seconds on each side. Place the roe in the pan while turning the scallops, as the roe needs half the cooking time. Remove the scallops and roe and let them rest while making the sauce.

    • 3

      Add the soy sauce and water to the hot frying pan. Using a spatula, scrape out the solids that have formed on the bottom and stir them into the sauce. Work rapidly so the sauce does not evaporate completely. You do not want the soy to reduce too much, as it contains enough flavor as it is. (This process is called deglazing and creates a very good base for any sauce.) Add the ginger and the butter and stir until the butter has melted. Arrange the purée, scallops, roe and bits of bacon on serving plates. Drizzle with soy butter and serve right away.

    Print Friendly
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