Scallop-Topped Potato and Celery-Root Puree with Lemon Brown-Butter Sauce

Name: Scallop-Topped Potato and Celery-Root Puree with Lemon Brown-Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams baking potatoes (about 3), peeled and cut into 2-inch chunks; 8 Tbsps butter, at room temperature; 1 Tbsp drained capers; 454 grams celery root, peeled and cut into 2-inch chunks; 1 Tbsp cooking oil; 3 Tbsps chopped flat-leaf parsley; 4 servings Fresh-ground black pepper; 1 teaspoon lemon juice; 4 servings Salt; 907 grams sea scallops

You can never have too many side dish recipes, so give Scallop-Topped Potato and Celery-Root Puree with Lemon Brown-Butter Sauce a try. Watching your figure? This gluten free, fodmap friendly, and vegetarian recipe has 416 calories, 6g of protein, and 27g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have baking potatoes, lemon juice, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Put the potatoes and celery root in a medium saucepan of salted water. Bring to a boil, reduce the heat, and cook at a low boil until tender, about 20 minutes.

Ingredients you will need

Celeriac

Potato

Water

Equipment you will use

Sauce Pan

Reserve 1/2 cup of the cooking water, and then drain the potatoes and celery root.

Ingredients you will need

Celeriac

Potato

Water

Put them back into the saucepan along with 1/4 teaspoon salt and a pinch of pepper. Mash over very low heat, incorporating the reserved cooking water and 5 tablespoons of the butter.

Ingredients you will need

Butter

Pepper

Water

Salt

Equipment you will use

Sauce Pan

In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderately high heat. Season the scallops with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Scallops

Pepper

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add half the scallops to the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, about 1 minute.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Remove.

Heat the remaining 1/2 tablespoon oil in the pan and cook the remaining scallops.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Remove.

Reduce the heat to moderate.

Add the remaining 3 tablespoons butter to the pan and cook until golden, about 2 minutes.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the scallops and any accumulated juices, the parsley, capers, lemon juice, and 1/8 teaspoon salt. Mound the puree on plates and top with the scallops and sauce.

Ingredients you will need

Lemon Juice

Scallops

Parsley

Capers

Sauce

Salt

Wine Recommendation: A white wine with full flavor makes a fine partner for scallops; on the other hand, a wine with some acidity is good, too. Try a crisp and minerally Chablis, made entirely from chardonnay, for the best of both.

Ingredients you will need

Chablis

Scallops

Wine

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

680grams

baking potatoes (about 3), peeled and cut into 2-inch chunks 8Tbsps

butter, at room temperature 1Tbsp

drained capers 454grams

celery root, peeled and cut into 2-inch chunks 1Tbsp

cooking oil 3Tbsps

chopped flat-leaf parsley 4servings

Fresh-ground black pepper 1teaspoon

lemon juice 4servings

Salt 907grams

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is 7Cellars Elway's Reserve Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 28 dollars.