Velute (FR. Veloute) is a white base sauce that is served with poultry or fish dishes or used as a base for other sauces. In this case, it is cooked in milk, which adds softness and tenderness to the taste, and is complemented by a bright taste of fried bacon
Fry the celery in 2 tbsp of butter. Pour the milk into a saucepan, add salt and cook over medium heat under a lid until soft (25 minutes).
With celery drain the water, add the butter, nutmeg and grind into a puree. Keep warm.
Wash the scallops. Put the strips of bacon in a dry pan and fry them to get a fragrant fat for the scallops.
In the bacon grease sauté the scallops for 1 minutes each side and season.
Put the mashed potatoes in the dish, top with scallops. You can sprinkle balsamic on top.
Can be served a La carte. For example, on slices of cucumber, lettuce leaves or circles from Peking cabbage (I still have the stalks from the salad, round and comfortable)