Baked scallops with celeriac, apple and beurre blanc
Remove the scallops from the shells.
Remove the tissue surrounding the nut as well as the sphincter.
Place them in cold milk and store in the fridge.
Rinse the apple and cut into cubes.
Slice the cleaned celeriac into cubes, let them come to a boil in lightly salted water and drain straight away. Braise along with the apple cubes until tender.
Clean the shallots and chop finely. Fry them in butter and add white wine for moisture, let this boil down to ½ dl. Add cold lumps of butter to this reduction and season with salt and cayenne pepper. Taste and add salt, pepper or lemon juice if necessary.
Let the scallops drain and dab them dry.
Fry briefly in good quality browned butter and season with salt and pepper.
Place a flat cleaned shell on the plate, arrange the vegetables and apple along with the fried scallops and pour the sauce decoratively over the dish.
Garnish with lemon basil (taste: anise, lime)
- Don’t overcook the scallops as it makes them tough.
- You can also arrange the dish straight on to the plate without using a shell.
- 12 scallops
- 100 g celeriac
- 1 apple
- 0,25 liter white wine
- 150 g shallot
- 1 lemon
- 200 g butter
- 1 handful of limon cress
- (cayenne) - pepper