Scallops on celery bed

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
4 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 Vanilla pod
  • 600 g Celeriac
  • 1 TEASPOON Butter
  • 250 ml Milk
  • 7-10 Tbsp Salt
  • 12 Scallops
  • 7-10 Tbsp Pepper
  • 1-2 TABLESPOONS Flour
  • 3 TABLESPOONS Olive oil
  • 5 Stem(s) Chervil

Directions

  1. 1

    Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Peel the celery and cut into pieces. Melt butter in a pot. Sauté the celery for about 1 minute, then add milk. Add the scraped vanilla pod, pulp and a little salt and cook covered for about 25 minutes until soft.

  2. 2

    Wash the scallops and dab dry. Season mussels with salt and pepper and turn them in flour. Tap off excess flour. Heat 1 tablespoon of oil in a frying pan. Fry the mussels for 2-3 minutes on each side

  3. 3

    Wash the chervil and shake dry. Chop the leaves of 3 stems finely. Remove the vanilla pod and puree the celery. Stir in chopped chervil, season with salt and pepper. Arrange the mussels on the celery puree. Sprinkle with 2 tablespoons of olive oil and garnish with the remaining chervil

Nutrition Facts

KCAL
230 kcal
CARBS
13 g
FATS
12 g
PROTEINS
14 g