Scallops with Creamed Celeriac Recipe

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Scallops with Creamed Celeriac Recipe

(Steamed Scallops have a tender flesh, well matched by a light vegetable purée

which is given a mildly peppery flavor by the celeriac)

Ingredients:  Serves 4

1½ lb (680 g) celeriac, peeled and grated

14 oz (400 g) potatoes, peeled and diced

Freshly ground black pepper

15 bay leaves

1 level tablespoon peeled and grated root ginger

16 fresh scallops, washed and wiped

½ oz (15 g) slightly salted butter

1 tablespoon lemon juice

Fresh dill fronds and lemon rind to garnish

 

Method:

Cook the celeriac and potatoes in a steamer for about 15 minutes, or until they are tender, then pass them through a vegetable mill or sieve into a heatproof bowl.  Thin the mixture with a little of the cooking water if necessary, and beat with a fork to make a fluffy purée.  Season well with pepper.  Cover the bowl and stand it over a saucepan of hot water.  Line the steamer with the bay leaves, sprinkle on the grated ginger and lay the scallops on top.  Cover and steam for 6-7 minutes, until the scallops turn opaque and are tender when pierced with a fork.  Melt the butter in a saucepan and stir in the lemon juice.  Spoon the potato and celeriac purée neatly onto four warmed plates and arrange the scallops beside it.  Pour the lemon butter over the scallops, sprinkle with pepper and garnish with the dill and lemon rind.  Serve immediately with lightly cooked fine green beans or a green salad.  You can vary the dish by using large raw prawns or cubes of halibut in place of the scallops.

 

Nutrient Value Per Serving:

235 calories

5 g total fat (2 g saturated fat)

18 g carbohydrates

6 g fiber

390 mg sodium

 

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