Seared Scallops over Celeriac–Coconut Purée
Nutritional Information
Sweet scallops seared simply and plated on a silky purée of roasted celeriac and blended fresh coconut flesh. Minimal added ingredients, full of natural fats and protein.
This recipe is originally for 2 servings. How many are you cooking for today?
- 10 5/8 ozs raw sea scallops (total for 2 servings)
- 8 1/2 ozs celeriac (peeled and cubed)
- 2 1/8 ozs fresh coconut flesh, chopped
- 1/2 oz fresh lemon juice
- 1/8 oz fresh chives, chopped
Preheat oven to 200°C (390°F). Toss celeriac cubes and roast until fork-tender, about 25–30 minutes.
Blend roasted celeriac with chopped coconut flesh and lemon juice to a smooth purée (add a tablespoon of warm water if needed). Keep warm.
Pat scallops dry. In a hot skillet, sear scallops 1–2 minutes per side using their own moisture; avoid crowding.
Spread purée on plates, top with seared scallops and finish with chopped chives.
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