| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Tessa’s, Seasonal, Kitchen | 1 | servings | |
INGREDIENTS
| 450 | g | Prepared celeriac; peeled and cubed |
| 30 | g | Unsalted butter |
| 1 | sm | Clov garlic; crushed |
| 2 | Shallots; chopped | |
| A pinch saffron stems | ||
| 450 | ml | Water or vegetable stock |
| Salt and pepper | ||
| 300 | ml | Double cream |
| 4 | King scallops; corals removed |
INSTRUCTIONS
Prepare all the vegetables. Heat the butter in a large pan and sweat the vegetables and saffron to coat them and soften. Add the water or stock and bring to the boil. Simmer gently until cooked. Liquidise until smooth and pass through a sieve into a clean pan. Add the cream bring back to the boil, simmering to caramelise the cream and round off the flavours. Taste and adjust the seasoning if necessary. Thinly slice each scallop across into 5 or 6 medallions. Put into 4 cups and pour on the hot soup. This will be sufficient to cook the scallops. Finish with a swirl of cream and for a luxury touch a dollop of sevruga caviar! Converted by MC_Buster. Converted by MM_Buster v2.0l.
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