Seared Scallops with Celery Purée & Shaved Salad
Tender seared scallops with a silky celery-butter purée, crisp shaved carrots, and peppery greens. Restaurant-quality in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Simmer celery with 2 tbsp butter and shallot in a saucepan until very soft, about 8 minutes, then blend until smooth.
Step 2
Season scallops generously with salt and pepper on both sides. Heat remaining 2 tbsp butter in a large skillet over medium-high.
Step 3
Sear scallops 90 seconds per side without moving until golden and edges look opaque. Transfer to a plate.
Step 4
Pour wine into the same skillet, scrape the browned bits, and simmer 1 minute. Return scallops to warm through.
Step 5
Toss carrot and greens with lemon juice, salt, and pepper. Warm celery purée gently if needed.
Step 6
Spoon celery purée onto each plate, top with scallops, and pile salad alongside. Drizzle with pan sauce and lemon zest.
Tools you’ll need
- saucepan
- immersion blender or regular blender
- 12-inch skillet
- wooden spoon or spatula
- microplane or vegetable peeler
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