Truffled Bay Scallops with Celery Purée
Truffled Bay Scallops with Celery Purée is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Simmer broth, celery, potato, onion, and 1/4 tsp salt in a small heavy saucepan, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSimmer broth, celery, potato, onion, and 1/4 tsp salt in a small heavy saucepan, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
Add parsley and cook, uncovered, 1 minute.
Purée mixture in a blender until very smooth (use caution when blending hot liquids).
Keep warm in saucepan.
Pat scallops dry and season with 1/4 tsp salt and 1/8 tsp pepper.
Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté scallops until barley cooked through, 2 to 3 minutes.
Add truffle butter and stir until melted, then transfer scallops with a slotted spoon to a bowl.
Stir celery purée into truffle butter in skillet.
Spoon onto plates, then mound scallops in center and sprinkle with celery leaves.
Purée (without truffle butter) can be made 1 day ahead and chilled.
Reheat in a microwave or in a saucepan over low heat before stirring into truffle butter.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
