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
- 8 count large sea scallops (dry, patted)
- 2 medium celery stalks, chopped
- 4 tbsp butter, divided
- 1 small shallot, minced
- ¼ cup white wine
- 1 large carrot, shaved thin
- 2 cups mixed salad greens
- 1 count lemon (zested + juiced)
Instructions
- 1
Simmer celery with 2 tbsp butter and shallot in a saucepan until very soft, about 8 minutes, then blend until smooth.
- 2
Season scallops generously with salt and pepper on both sides. Heat remaining 2 tbsp butter in a large skillet over medium-high.
- 3
Sear scallops 90 seconds per side without moving until golden and edges look opaque. Transfer to a plate.
- 4
Pour wine into the same skillet, scrape the browned bits, and simmer 1 minute. Return scallops to warm through.
- 5
Toss carrot and greens with lemon juice, salt, and pepper. Warm celery purée gently if needed.
- 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
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
