Seared Scallops with Celeriac Puree and Bacon Crumb
Serves 4 as an entree Time 35 minutes Ingredients 12 scallops 250g of bacon, finely diced Fresh dill sprigs, to garnish Salt and pepper, to season For the Puree
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goodchefbadchef.com.au.
Cooking tools:
- Immersion blender
- Saucepan
- Skillet
- Slotted spoon
- Chef's knife
- Cutting board
- Peeler
- Paper towel
- Measuring cup
- Pitcher
- Spoon
- Plate
- Serving platter
- Stove
Ingredients
- 12 scallops
- 250g of bacon, finely diced
- Fresh dill sprigs, to garnish
- Salt and pepper, to season
- 1 small celeriac, peeled and diced into 2cm cubes
- 1 and a ½ cups full cream milk
- 150ml thickened cream
- 1 large shallot, peeled and chopped
- 30g unsalted butter, cubed
- ¼ cup dill, finley chopped
- Salt, to taste
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