Clearwater Sea Scallops with Cranberry Chutney, Celery Root and Mustard Greens - Clearwater

Ingredients

• 500 ml dry white wine
• 250 g dried cranberries
• 1 tbsp granulated sugar
• 1 large shallot
• zest of 1 lemon & juice of ½
• 1 tsp fresh grated ginger
• 3 tbsp extra virgin olive oil
• 1 medium cleaned, diced celery root
• 1 medium Yukon potato, diced (slightly smaller than celery root)
• 250 ml 35% cream
• 250 ml low fat milk
• 1 tsp nutmeg
• ½ tsp cinnamon
• 2 tbsp sweet butter
• 1 tsp honey
• salt & white pepper
• 2 cups of cleaned mustard greens, stalks minced, leaves coarsely chopped
• 8 stalks of asparagus (blanched & peeled if large) cut in ½
• 1 large shallot minced
• 2 cloves garlic minced
• 2 tsp olive oil
• 1 tsp pommery mustard
• 500 ml red wine
• 150 ml balsamic vinegar
• 3 tbsp granulated sugar
• 1 large bay leaf