Pan Seared Scallops with Winter Puree & Shaved Brussels Sprouts - Tucci Ristorante
Fresh U-10 Scallops (these are the largest scallops available)
2 Large Celery Root, Peeled & Diced
1/8 cup Marcona Almonds
2 cups Heavy Cream
Shaved Brussels Sprouts
1/2 Tablespoon Butter
Salt & Pepper to taste
Simmer Celery Root, Marcona Almonds & Heavy Cream until soft (appx. 15 minutes)
Strain and reserve liquid
Puree cooked Celery Root & Almonds in food processor/blender. Add reserved liquid until desired consistency. No need to use all liquid.
Completed Puree can be set aside.
Heat Olive Oil in pan over high heat.
Add Sea Scallops and cook on one side for appx. 1 1/2 minutes. Turn and cook other side for appx. 1 minute.
Remove Scallops from pan and set aside.
Add Butter & Capers to pan. Once butter is melted, add Shaved Brussels Sprouts & Radicchio and saut until tender.
Layer Puree on plate. Set Scallops along on side & Brussels Sprouts/Radicchio on other.
Garnish with crushed Marcona Almonds & Lemon.