Seared Scallops Navel Orange Purée

Ingredients

Yield:

10 portions

• Navel Orange Purée

  • 100 G Peeled Celery Root
  • 5 ml vanilla purée
  • 50 ml vegetable Stock
  • 2 whole Bay Leaf
  • 1 medium onion diced
  • 100 ml orange juice
  • Zest of whole orange
  • pinch Saffron
  • 200 ml Heavy cream

• Seared Scallops

  • 30-10/20 Scallops
  • 1 zest of lime
  • 1 zest of lemon
  • Salt and Pepper to taste

Preparation

Difficulty:

Easy

Time:

30 Minutes

1. Navel Orange Purée

   1. Cook all ingredients together, leaving the heavy cream out
   2. cook until the celery root is soft
   3. Purée mixture until smooth adding cream until desired texture is achieved
   4. Season to taste

2. Seared Scallops

   1. Zest lemon and lime onto a baking sheet
   2. Place baking sheet into 180 degree oven until dried
   3. Season scallops on both sides
   4. Sear in a hot pan until desired doneness
   5. Sprinkle dried zest on to scallops once seared
   6. Garnish with a finely diced tomato with the seeds removed