Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Seared Scallops with Celery Root Puree One Star

Seared Scallops with Celery Root Puree

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 25 minutes

Cook Time: 12 minutes

Ingredients: Add ingredients to List

1 1/2 pounds celery root (aka celeriac), about 1 medium, peeled and sliced into 1/2-inch pieces
1/2 cup nonfat milk
2 teaspoons Dijon mustard
1 teaspoons fennel seeds
1/2 teaspoon grated lemon zest
1/4 teaspoon sea salt
1 pound sea scallops, straps removed
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 tablespoons chopped chives

directions:

1. Place celery root in a steamer basket and steam until tender, about 8 minutes. Transfer to a food processor or place in a pot and puree using an immersion blender. Add milk, mustard, fennel seeds, lemon zest, and salt. Puree until smooth and set aside.
2. Rinse scallops with cold water and pat dry with a paper towel. Season with pepper. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, making sure to leave space between them. Cook in batches if necessary. Allow scallops to cook undisturbed until browned and crisp, about 2 minutes. Gently turn and sear another 2 minutes.
3. To serve, divide celery root puree among 4 plates. Top with seared scallops andsprinkle with chives.
Source: Hannaford fresh Magazine, November - December 2012

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1 1/2 pounds celery root (aka celeriac), about 1 m  
1/2 cup nonfat milk  
2 teaspoons Dijon mustard  
1 teaspoons fennel seeds  
1/2 teaspoon grated lemon zest  
1/4 teaspoon sea salt  
1 pound sea scallops, straps removed  
1/4 teaspoon freshly ground black pepper  
1 tablespoon canola oil  
2 tablespoons chopped chives  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading