Scallop with Celery Root Puree and Fresh Herbs Sauce

Tender, juicy and satisfying :)
Happy Sunday everyone :) In conjunction with me hosting this coming week's Weekend Herb Blogging, I'd like to share a little about this wonderful initiative first. It started with Kalyn's Kitchen with the goal of helping people learn more about cooking with herbs and plants. Haalo from Cook Almost Everything took over the baton to continue championing this but the rules of participation pretty much remains the same:

1. Blog a recipe using your favourite herb or plant (any vegetable or fruit)
2. Highlight the benefits of the main ingredient
3. Send your post and details to me at whb@honestvanilla.com

Hosting means that I'll collate all the fantastic dishes that are send through this week (Jan 17 - 23) and share it on the following Monday

To start the ball rolling, I've whipped up a dish that uses various herbs as a sauce base but the highlight is actually a plant. Think of it as an alternative to mash potatoes, only healthier (low starch) and earthy in taste :)

Herbs
  • 6 sprigs of fresh parsley
  • 4 sprigs of fresh tarragon
  • A handful of fresh chives
Ingredients
  • 4 tbs olive oil
  • 2 cloves garlic, peeled
  • 1 small shallot, peeled
  • 1 pickled anchovy (or 1 tsp anchovy paste)
  • 1 tbs capers, well rinsed
  • 500g sea scallops
  • 300g celery root (or celeriac), peeled and chopped into bite sizes
  • 1 cup milk
  • 1½ tbs butter
Adapted from Savouring Time in the Kitchen

Directions

Celery Root Puree
  1. Place bite size celery root and milk in a non stick pan and bring to simmer
  2. Simmer for 15 minutes or until celery root is tender. Test it by poking a fork through the celery pieces
  3. Once ready, remove it from the heat and let it sit until cool. At the mean time you can work on the sauce (below)
  4. Add butter and celery root with milk in a blender and puree until smooth (or chunky). My inferior blender can only produce chunky!
  5. Add sea salt and freshly grind black pepper to taste
Fresh Herbs Sauce
  1. To prepare the sauce, first remove the stems of parsley and tarragon, keep only the leafy parts. Halve the fresh chives bunch, keep only the lower portion
  2. Heat up a medium pot half filled with water. At boiling point add salt and blanch the herbs for 10s
  3. Use a sieve to quickly remove herbs and rinse through with cold water. This will stop the cooking of the herbs after being removed from the pot
  4. Gently squeeze moisture from the herbs and coarsely chopped it up
  5. Add the herbs, olive oil, garlic, shallot, anchovy and capers in a blender and puree until smooth. If too thick, add more olive oil. This should be utterly smooth, note not to result in green chunky dabs in my photos :(
  6. Lastly add sea salt and few cranks black pepper to taste
Pan-seared Scallops
  1. Add a tablespoon of olive oil to a non stick pan on medium-high heat
  2. Allow the oil to be full heat up first before placing the scallops on the pan. To ensure an even sear, dab the scallops' top and bottom dry with kitchen towel before searing
  3. Allow the scallops to cook (without turning over) until very browned and crisp, for about 2 minutes
  4. Turn it over and sear for another 2-3 minutes until fully cooked
  5. Sear the scallops in batches and the pieces not too close to each other
To assemble, place the celery root puree as the base and top it with a scallop for each plate. Add few dabs of the sauce on the scallop and serve. Be very proud of yourself! :)

I love the herb blends, particularly the sweetness of tarragon and salty hint of anchovy (and capers) in the green sauce (albeit not smooth) that goes oh-so-well with the scallops and the celery root puree, an absolute winner :)
Bon app├ętit!
The plant that I'd like to introduce is celery root, commonly known as celeriac. It's a good source of fiber, including the soluble type that lowers elevated blood cholesterol. It has only 5-6% starch compare to other root vegetable (think potato). If you love mash potatoes, you must give this a try! I was a a little apprehensive at first thinking of the unique celery taste *gulp* surprisingly it's pretty mild, in fact it adds a little delicious woody aftertaste. If it's still too bold for a first-timer, you can start out with your usual mash potatoes recipe and mash in a quarter for taste.

Source from Discovery Health

Welcome to Weekend Herb Blogging!
Looking forward to your awesome dish :)

12 comments:

  1. looks realllyy good!! i want.
    this looks like a masterchef starter! very soon u'll be making stuff with "jus" and don't know what reduction in the title!

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  2. Hi Goitre! Hardly Masterchef worthy~ Brilliant to see you here, hope you're in the pink of health :)

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  3. i'm in! gonna find my herb this weekend! :)

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  4. This looks beautiful (and so healthy too !) I just love celeriac...

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  5. Oh yummy - I'm going to get my husband to whip this up for us tomorrow night (he quite enjoys being chained to the kitchen)... thanks for sharing!

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  6. Thank you for the linking back to me and I'm so happy you enjoyed the recipe!

    ~Susan

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  7. Hi Susan! Thanks for stopping by :) It was absolutely fantastic. I don't think my pictures did justice to the dish though!

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  8. wow, what a nice blog I have just found! I am smiling, as comments you named as drools - exactly!

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  9. Hi Dalia! You're so cute! I wish your blog is in English :) Love it!

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  10. Hi Min, thanks for dropping a note! Sorry I couldn't take part in this week's herb blogging as I just got back from a long vacation and am not very active (yet) in the kitchen. Thanks for hosting and good luck! *your blog is fab!

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  11. Hi pigpigscorner! No worries, next time then ;) And thanks for stopping by too!

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  12. Wow... beautiful pictures! And you are a great cook! :) Thanks for stopping by our egg tart post again!

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