Hugo Saint Jacques recipe is for you Provided by Metro.
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ingredients
puree
- (1/2 cup) salted butter
- 500 grams of celery root, peeled and cut into small cubes
- 1 chopped onion
- 2 apples (seedless) cut into cubes
- (1 cup) water
- (2 tablespoons) olive oil
Apple salad
- 3 crispy apples with honey
- (2 tablespoons) chopped dill
- (2 tablespoons) Chinese green onions
- 1 dandelion
- 1 lemon (juice and peel)
- Salt and pepper to taste
crown
- 20 U-10 cleaned scallops
- (2 tablespoons) vegetable oil
- (2 tablespoons) salted butter
- Salt and pepper to taste
to prepare
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In a circle, heat the butter and brown the onions for 4 to 5 minutes over low heat. Continue with the celery root and apple for an additional 4 to 5 minutes, and cover. Then add water and leave for 15 to 20 minutes, stirring occasionally. Once everything is soft, puree with a blender with olive oil and season with salt and pepper. Pass it through a fine sieve and keep the harissa warm when serving. (If the puree is too thick, you can add a little water to correct the consistency)
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To prepare the salad, chop the apples and chicory, then mix them with all the ingredients and season well with salt and pepper. Book a service.
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For the scallops, season generously with salt and pepper. Then, in a hot non-stick frying pan, add a little canola oil. Sear half the scallops for 30 to 40 seconds and then add the butter to continue cooking, on the same surface, for an additional 20 to 30 seconds. Sprinkle them with this butter using a spoon. Then remove them onto absorbent paper and repeat the process with the rest of the scallops.
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To serve, spoon a generous amount of the celery puree onto a large plate and place 4 scallops on each plate, browned side up. Then garnish with apple salad, beautiful herbs and chicory.
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Decorate with a few edible flowers and serve immediately.
