“Coastal Elegance: Pan-Seared Sea Scallops with Celeriac Purée and Apple-Fennel Slaw”

Hey there, foodie friends!

Today, we’re about to transport our taste buds to the seaside with a dish that sings the sweet melodies of the ocean – Pan-Seared Sea Scallops with Celeriac Purée and Apple-Fennel Slaw. This little number is a testament to how a few well-chosen ingredients, when treated with respect and a touch of flair, can elevate a meal into a symphony of flavors.

As you all know, I’m all about embracing the seasons, and despite sitting comfortably over here in the UK, my palate often yearns for a taste of the coast. There’s something unapologetically indulgent about sea scallops; their delicate sweetness and tender, buttery texture are simply unparalleled. When seared to perfection with that gorgeous golden crust, well… one bite can almost transport you to a crisp, breezy shore.

Accompanying these oceanic gems is a velvety celeriac purée – a nod to our beloved root vegetables that flourish even in the coldest months. Its subtle earthy notes provide a sturdy backdrop to our sea-sourced stars.

And to add a touch of freshness, we have the crisp apple-fennel slaw. The tanginess of the apples, the aromatic lift from the fennel, and that zesty dressing – it’s like the fresh sea breeze in edible form! This slaw isn’t just a side; it’s an equal player in this culinary concerto.

Now, let’s talk about the cooking, shall we? The scallops need just minutes in the pan — it’s a blink-and-you’ll-miss-it affair to ensure they’re just right and don’t become rubbery dispatches from Davy Jones’ locker. And that celeriac purée requires a bit of patience, but believe me, it’s worth the wait. Blended to perfection, it’ll feel like velveteen on your tongue.

It’s dishes like this that really make me appreciate the diversity of the food world. We’re bridging the rustic charm of root vegetables with the sophisticated delicacy of shellfish, and it couldn’t be more exciting.

I have to say, preparing this meal felt a bit like painting a picture. Each color – the creamy celeriac, the seared scallops, the vibrant slaw – contributes to a canvas that’s as pleasing to the eye as it is to the palate. Serve it up on a platter, and you’ve got yourself a masterpiece worthy of the finest seaside tavern, all from the comfort of your kitchen.

Alright, my culinary compatriots, it’s time to don those aprons and embark on an adventure to the coast, with a pit stop at the farmers’ market for the freshest ingredients. As always, I’m just a guy in his kitchen, playing with flavors and sharing the journey with all of you amazing folks.

So, what are you waiting for? Get that pan sizzling, and let’s dive in!

Until next time, keep those taste buds curious!

Cheerio,
Al

Ingredients

– 12 large sea scallops, side muscle removed, patted dry
– 2 tablespoons olive oil
– Sea salt, to taste
– Freshly ground black pepper, to taste
– 1 large celeriac (approximately 500g), peeled and cubed
– 2 cups vegetable stock
– 2 tablespoons unsalted butter, divided
– 1 large fennel bulb, thinly sliced
– 1 green apple, thinly sliced
– 2 tablespoons fresh lemon juice
– 1 tablespoon honey
– 1/4 cup fresh parsley, chopped
– 1/4 teaspoon fennel seeds
– 1/4 cup extra virgin olive oil
– 1/2 teaspoon Dijon mustard

Method

1. Prepare the celeriac purée:
– Place the cubed celeriac in a medium-sized saucepan and pour in the vegetable stock. The stock should just cover the celeriac; add water if needed.
– Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the celeriac is fork-tender.
– Once cooked, drain the celeriac, reserving some of the cooking liquid. Return the celeriac to the pot, add 1 tablespoon of butter, and blend using an immersion blender or transfer to a food processor. Add a bit of the reserved cooking liquid to reach your desired consistency. Season with salt and pepper to taste and keep warm.

2. Make the apple-fennel slaw:
– In a large bowl, combine the thinly sliced fennel and apple. In a small bowl, whisk together the lemon juice, honey, fennel seeds, extra virgin olive oil, and Dijon mustard to create the dressing.
– Pour the dressing over the apple and fennel, add the chopped parsley, and toss gently to coat. Season with salt and pepper to taste and set aside to marinate while you cook the scallops.

3. Cook the sea scallops:
– Season the scallops generously with sea salt and freshly ground black pepper.
– Heat a large, non-stick skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot and shimmering, add the scallops, taking care not to overcrowd the pan. If necessary, cook in batches.
– Sear the scallops for 1 1/2 to 2 minutes on one side until a golden crust forms, then flip and add the remaining tablespoon of butter to the pan.
– Cook for another 1 1/2 to 2 minutes on the other side, basting the scallops with the melted butter. The scallops should have a golden crust on both sides and be translucent in the center. Remove immediately from the heat to prevent overcooking.

4. Assemble and serve:
– Spoon a generous amount of the warm celeriac purée onto each plate, spreading it with the back of the spoon to create a bed for the scallops.
– Arrange the pan-seared scallops on top of the purée.
– Top the scallops with a serving of the apple-fennel slaw.
– Serve immediately, offering additional slaw on the side if desired. Enjoy the symphony of flavors in this elegant coastal dish!