Scallop with Celery Velute Recipe
Velute (French 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 with milk, which gives the taste softness and tenderness, and is complemented by the bright taste of fried bacon
Servings 3
Cook Time 40 minutes
Ingredients
- 12 pieces Scallop
- 300 gram Celery root
- 100 ml Milk
- 60 gram Butter
- 4 slices bacon
- Salt to taste
- Black pepper to taste
- Nutmeg to taste
Instructions
- Peel the celery root, cut into pieces.
- Fry the celery in 2 tablespoons of butter. Pour the milk into a saucepan, add salt and cook over medium heat under a lid until soft (25 minutes). Drain the celery, add butter, nutmeg and grind into a puree. Keep warm.
- Wash the scallops. Put the strips of bacon in a dry frying pan and fry them to make a fragrant fat for scallops.
- Fry the scallops in bacon-greased oil for 1 minute on each side and season.
- Put the mashed potatoes on a platter, put the scallops on top. You can sprinkle balsamic on top.
- It can be served according to the menu. For example, cucumber slices, lettuce leaves or circles of Peking cabbage (I still have the stalks from the salad, round and comfortable)