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Scallops with Bacon Jam and Dairy Free Celery Root Puree

Scallops with Bacon Jam and Dairy Free Celery Root Puree

Seared scallops are rested on a creamy bed of celery root puree and crowned with bacon jam.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2

Equipment

  • Sauce pan
  • Large skillet
  • Stock Pot
  • Blender

Ingredients

BBQ Bacon Jam

  • 1 lbs bacon, sliced thin
  • 1 onion, sliced thin large
  • pinch of salt
  • 1 tbsp Weekend BBQ Seasoning
  • 2 tbsp honey
  • 1/4 cup brown sugar
  • 1/3 cup apple cider vinegar

Celery Root Puree

  • 1 celery root, ends trimmed and cut into cubes
  • 1 cup water
  • 1 cup Dairy Free heavy cream
  • 1/2 tsp kosher salt
  • pinch of black pepper

Seared Scallops

Instructions

Bacon Jam

  • Add the bacon and onions to a stock pot and cook over medium-low hear, stirring occasionally. Allow the onions to caramelize and the bacon to cook through.
  • Remove the bacon and onions to a paper towel lined plate and drain off the fat. Add the bacon and onions back into the pot along with the remaining ingredients for the bacon jam.
  • Allow to simmer until thickened, approximately 20 minutes, stirring occasionally.
  • Remove from heat and transfer to a container for storage.

Celery Root Puree

  • Add all of the ingredients to a stock pot and bring to a boil over medium heat. Cook for approximately 20 minutes, or until the celery root is fork tender.
  • Transfer all of the ingredients to a blender or food processor and blend until desired consistency.

Seared Scallops

  • Heat a large skillet over medium-high heat.
  • Remove the side muscle from the scallops and thoroughly pat them dry. Season with BBQ seasoning and salt.
  • Space scallops out in the pan, careful not to crowd. Cook the first side for approximately 1.5 minutes, or until you begin to see a golden brown crust form on the bottom coming up the sides. Flip over and cook the other side approximately the same time.
  • Scallops are done with they are seared golden brown but still have a spring to the touch.
  • To plate give a base of celery root puree, add the scallops, and top with bacon jam. Garnish with microgreens.

Video

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