Scallops were on sale this week at my local grocery store, so I thought it’d be the perfect opportunity to cook with them for the first time. I went back and forth between Ina’s Scallops Provencal and this recipe, but the potato, leek and celery root puree won me over.
The puree is pure heaven and super easy to make. You sauté the leeks, then add the diced potatoes, celery root and heavy cream, bring to a boil, cover and simmer for 30 minutes. Then just toss it in the food processor.
The scallops are simply seasoned with salt and pepper and seared for 3 minutes on each side. How easy is that?!
I cut the recipe in half because I didn’t want leftovers – assuming the scallops wouldn’t be great reheated.
Book: Barefoot Contessa Foolproof
Rating: 4/5
How Easy Is That: Intermediate
Store Bought Is Fine: Heavy cream
Good Ingredients: Basil-infused olive oil
Recipe on BarefootContessa.com.
You really make it appear really easy along with your presentation but I to find this matter to be really one thing which I feel I might never understand. It kind of feels too complex and extremely wide for me. I’m looking forward to your next put up, I’ll attempt to get the dangle of it!