Appetizer

Seared Scallop Canapés with Celery Root Purée & Black Garlic

Name: Seared Scallop Canapés with Celery Root Purée & Black Garlic
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 250 g celery root, peeled and cubed; 100 ml whole milk; 1 bay leaf; Sea salt and white pepper; 1 tablespoon unsalted butter; 1 teaspoon lemon juice; 6 hand-diver scallops, 30 g each, side muscle removed; Extra-virgin olive oil; 2 small shallots, thinly sliced; 1 tablespoon black garlic cloves (fermented garlic), finely minced; 1 tablespoon crème fraîche or sour cream; 1 small ciabatta or country bread, thinly sliced (6 slices, about 1 cm thick); 0.5 teaspoon lemon-infused olive oil (or regular olive oil with grated lemon zest); 2 teaspoons crispy capers or crispy shallots; Micro herbs or chervil for garnish; Fleur de sel

A show-stopping New Year's Eve bite: plump seared scallops perched on thin, buttered toasts spread with a silken celery root purée, finished with black garlic paste, crispy shallots, and a whisper of lemon oil. Elegant, surprising, and entirely unique.

398calper serving 26gprotein 28gcarbs 20gfat 20min prep 35min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this