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Ingredients
- 1 x celery, root
- 2/3 c. extra virgin olive oil
- Â Â salt
- Â Â pepper
- 2 x shallot
- 1/2 c. white wine
- 1 c. pomegranate juice or possibly 1 c. cranberry juice
- 2 Tbsp. pomegranate molasses, (available in Indian or possibly middle eastern markets)
- 18 x diver scallops
Directions
- Peel the celery root and cut it into large chunks. Add in it to a pot of well-salted boiling water and cook till soft in the middle, about 15 min. Drain and add in to the food processor. Whiz and add in 2/3 of the extra virgin olive oil. Continue to process till smooth. Season to taste and put aside to keep hot.
- Finely dice the shallots and add in to a pan with a Tbsp. of the extra virgin olive oil over medium heat. Sweat for a couple of min but don't allow to brown. Deglaze the pan with the wine and add in the pomegranate juice. Add in the molasses and over a low heat, reduce the liquid by 3/4. Swirl in 1 Tbsp. cool butter before serving. Season to taste.
- Put some extra virgin olive oil in a heavy-bottomed frying pan over a high heat. Add in the scallops. Sear till the first side is well browned and has formed a good crust. Turn and allow to sear on the other side. The scallops should remain slightly translucent/soft at the centre.
- Serve with the celery root puree and the pomegranate glaze poured around.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 6 servings | |
| Calories 252 | |
| Calories from Fat 213 | 85% |
| Total Fat 24.13g | 30% |
| Saturated Fat 3.35g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 124mg | 4% |
| Total Carbs 6.16g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.51g | 4% |
| Protein 0.12g | 0% |
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