Smoked Scallop And Celery Root Salad Food

SEA SCALLOP SALAD WITH CELERY AND SPICY VINAIGRETTE

Steps:

• Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern.
• Steam the celery root briefly and let it cool before you mix the mayonnaise and the mustard to it. Mix the olive oil and the lemon juice together, add the cayenne pepper. Lightly brush the scallops with the vinaigrette and put them under the broiler until cooked.
• On a plate place the mache leaves around like the petals of a flower. Place the celery root salad in the middle and slide the scallops off the foil on top of the celery. Sprinkle a little more spicy dressing on top and serve

SLOW SMOKED CURRIED SALMON WITH CELERY ROOT PUREE AND APPLE AND CELERY ROOT SALAD

Steps:

• Whisk together the curry paste, soy sauce and juice of 3 limes in a small bowl. Add 3 ounces olive oil and whisk to combine.
• Sprinkle the salmon with salt and pepper, then pour the curry marinade over the top, coating the fish completely.
• Meanwhile, peel and dice half the celery root. Add to a pot and cover with the milk. Bring to a simmer and season with salt. Cook until tender, about 15 minutes, then drain, discarding the milk. Add the celery root to a blender along with the butter and puree until smooth. Pour back into the pot and keep warm.
• Julienne the other half of the celery root and add to a mixing bowl. Add the apples and the juice of the remaining 3 limes. Drizzle with olive oil and season with salt and pepper, then fold in the cilantro leaves. Set aside.
• Preheat the oven to 250 degrees F.
• Set up a smoker by adding the wood chips to the bottom of a stovetop smoker or 6-inch hotel pan. Place the perforated smoker insert or a 4-inch perforated hotel pan inside. Add the salmon to the perforated pan and cover tightly with foil. Place the pan on top of two stovetop burners and heat until the chips start smoking. Transfer the pan to the oven and cook until the salmon reaches an internal temperature of 135 to 140 degrees F, 30 to 40 minutes.
• To serve: Spoon the celery root puree onto a plate. Top with a piece of salmon, followed by the celery root salad on top. Repeat to make 3 more servings.

SMOKED SCALLOP AND CELERY ROOT SALAD

Steps:

• Coarsely grate 1 celery root and julienne the other. Bring a medium-size pot of water to a boil and blanch the julienned celery root until tender, about 2 minutes. Drain. Whisk together the lemon juice, olive oil, salt and pepper. Toss 2/3 of the lemon mixture with the grated celery root and the rest with the julienned one.
• Divide the grated celery root among 4 plates, mounding it in the center. Arrange the julienned celery root around it. Top with the scallops and sprinkle with parsley. Serve immediately.

PAN ROASTED DIVER SCALLOPS WITH POTATO AND CELERY ROOT PUREE AND BROWN BUTTER

Steps:

• For the potato and celery root puree:
• Place the potatoes and diced celery root in a saucepot with enough cold water to cover. Add salt and bring to a boil. Allow to cook until cooked through and fork tender, about 15 minutes. Drain the potatoes, reserving 1/2 cup potato water for the sauce, and add the potatoes to a potato ricer over a bowl. Add the butter, making sure it is equal parts butter and mashed vegetables, and stir to combine. Taste the mixture and season with salt.
• For the salad:
• Place the shallot, salt, apple cider vinegar into a bowl and drizzle in about 1/2 cup extra-virgin olive oil. Taste and re-season, if needed, and pour over the julienned celery root. Add the apples and toss to coat. Just before serving add the celery leaves to the salad and toss to combine.
• For the scallops:
• Season the scallops on both sides with salt. Place a large saute pan over medium heat and add the oil. Once heated, add the scallops and sear until golden brown on both sides, about 2 to 3 minutes per side. Be careful not to overcook. Ideally you are looking for a tender middle, medium at the most.
• Turn down the heat to medium-low on the pan and add the butter, thyme sprigs and the juice of 1 lemon. Once the butter has melted and browned, add about 1/2 cup potato water, season with salt and taste. Turn off the heat and set aside.
• For each serving:
• For each serving, plate a spoonful of the mashed potatoes in the middle of the plate. Top with 3 scallops and a large spoonful of the salad over the top. Spoon the sauce over the scallops and around the plate.

CELERY ROOT SALAD

Steps:

• Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
• Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
• Arrange the frisee and radicchio on a platter. Top with the celery root mixture.

SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE

Steps:

• Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
• In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
• If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
• Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.

SEARED SCALLOPS WITH SPICY HONEY-CITRUS GLAZE ON CELERY SALAD

Steps:

• For glaze:
• Stir all ingredients in small saucepan over medium heat until heated through. Set aside. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
• For salad:
• Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• For scallops:
• Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
• Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.
• *Sold in the Asian foods section of many supermarkets and at Asian markets.

SOBA GNOCCHI WITH SCALLOPS AND CELERY ROOT FOAM

Steps:

• To prepare the gnocchi, preheat the oven to 400°F. Using a fork or the tip of a paring knife, poke several small holes in the potato and place it on a baking sheet. Bake the potato for 1 1/2 hours, or until the potato is very soft to the touch (it should give easily when pressed).
• Meanwhile, begin the celery root foam. Place a saucepan over medium heat. After 30 seconds, add the olive oil and let it heat for 1 minute, or until it's hot but not smoking. Add the leek, onion, garlic, and 1/4 teaspoon of the salt. Decrease the heat to low and cook, stirring often, until the vegetables are translucent, about 5 minutes. Add the celery root and cook for 2 minutes longer. Add the water and bring just to a boil before decreasing the heat to medium-low. Simmer until the celery root becomes soft, about 30 minutes. Remove the saucepan from the heat and let it sit at room temperature until mostly cool, about 15 minutes.
• To finish the foam, combine the half-and-half, skim milk, butter, remaining 1 1/2 teaspoons salt, and white pepper in a blender. Add the cooled celery root mixture and blend on high speed until smooth. Strain the sauce through a fine-mesh sieve into a pot. Heat over low heat until the liquid begins to simmer, then turn off the heat and cover to keep warm until ready to use, or if making in advance, cool and reheat later.
• To prepare the gnocchi, split the potato in half while still hot. Use a spoon to scoop out the inside, discarding the skin. Grind the potato through a food mill or ricer (you can also use a fine-mesh strainer, but don't use a food processor) and combine it with the Parmesan cheese, olive oil, egg, salt, and pepper. Add the all-purpose and buckwheat flours until you have a smooth, creamy texture, being careful not to overwork the dough.
• Dust a work surface with all-purpose flour and divide the dough into 4 portions. Gently roll one portion of the dough on the counter to create a long rope 1/2 inch thick. Cover the remaining dough with a dry towel.
• Lightly pinch the rolled dough between your thumb and index finger. Use a paring knife to cut the dough into 1-inch-long pieces. Each piece should resemble a small pillow (the literal translation of the Italian word gnocchi). Repeat with the remaining dough until all has been used.
• Prepare an ice bath and bring a large pot of heavily salted water (1 gallon water to 1/4 cup salt) to a boil over high heat. Add one-fourth of the gnocchi and cook until the gnocchi have risen to the surface, 1 to 2 minutes (they should be cooked through but still hold their shape). Remove the gnocchi from the water and submerge in the ice bath. Drain once to cool. Repeat with the remaining gnocchi. Once all the gnocchi have been cooked, lightly toss them with the vegetable oil and refrigerate until ready to use.
• To assemble the dish, place a large sauté pan over high heat. Add 2 tablespoons of the olive oil. After 30 seconds, add the mushrooms and salt. Cook until each side of the mushrooms are lightly browned, about 4 minutes, then add the butter. Once melted, add the gnocchi, garlic, and shallot. Cook until the gnocchi are lightly brown. Add the cream and Parmesan cheese. Decrease the heat to low and cook until the sauce has thickened. Stir in the parsley and set aside.
• Heat another large sauté pan with the remaining 2 tablespoons olive oil. Season the scallops with a pinch each of salt and pepper, then add to the hot pan. Cook for 1 1/2 to 2 minutes, until the bottoms of the scallops have browned, then turn over and decrease the heat to low. Cook 2 to 2 1/2 minutes longer, or until scallops are cooked to medium.
• In a saucepan, heat the foam mixture to a simmer, then transfer it to a tall, narrow container or pot. Use an immersion blender to "foam" the sauce, which will create a layer of bubbles on the surface.
• To serve, divide the gnocchi and sauce among 4 shallow bowls. Top each with 4 scallops and 1/4 cup foam.

CELERY ROOT RéMOULADE AND PAN-SEARED SEA SCALLOPS

Steps:

• In a bowl stir together sauce ingredients and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered.)
• With a sharp knife peel celery root and cut into thin matchsticks. Add celery root to sauce with salt and pepper to taste and toss.
• Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and pepper.
• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops in batches with out crowding, turning them once, until golden and just cooked through, about 2 minutes on each side. Transfer scallops as sautéed with tongs to a plate.
• Mound celery root rémoulade in center of each of 6 plates and arrange scallops around it. Garnish celery root rémoulade and scallops with chives and tarragon.