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The starter, Chic bistro

Seared scallops with celery root purée

This starter pairs seared scallops with a smooth celery root purée and toasted hazelnuts, serving 6 people. It needs 30 minutes of active work, the purée can be made entirely the day before, and only the scallops need last minute cooking. It's rated medium difficulty, about €5.20 per person, and success comes down to drying the scallops thoroughly before searing.

Scallops barely seared on a silky celery root purée, with crunchy hazelnuts, it looks fancy but it's really simple.

Seared scallops with celery root purée
For
6 people
Work
30 min
Total time
1 h 20
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€5.20
Calories per person
380 kcalcalculated by Kiloach, your weight coach

A silky, faintly sweet celery root purée makes a soft base for scallops seared just until golden outside and still translucent at the center. Toasted hazelnuts and a scattering of flaky salt add crunch without ever covering up the scallops' briny flavor. It looks like a restaurant plate, but it rests on three simple elements, each done well.

This is the starter for a slightly dressed up dinner with friends, a holiday family meal, or a birthday where you want to impress without spending the evening at the stove. It fits naturally into a fall or winter menu, followed by meat or fish as a main, and since the purée is done the day before, you get to actually sit down with your guests.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 25 min
  2. The same day 1 step, 5 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 4 min

The day before, cook the celery root and make the full purée, so it only needs reheating later. The same day, toast and chop the hazelnuts ahead of time. Just before guests arrive, take the scallops out of the fridge and dry them thoroughly. At serving time, reheat the purée, sear the scallops for four minutes, and plate immediately.

The ingredients

6 people

Fish counter

  • Sea scallops 18

Fruits and vegetables

  • Celery root 800 g

Dairy

  • Milk 30 cl
  • Heavy cream 10 cl
  • Butter 50 g

Pantry

  • Shelled hazelnuts 40 g
  • Olive oiloften in the pantry 1 tbsp
  • Flaky sea saltoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks, Lactose, Celery, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Peel the celery root, cut it into cubes, and cook it in the milk thinned with a little water until it mashes easily. 25 min

    Peel generously, the skin and the layer just beneath it are fibrous.

  2. Blend the celery root with the cream, half the butter, salt, and pepper until smooth, then let it cool.

    Add a little of the cooking milk if the purée is too thick.

The same dayDuring the day, whenever you get a moment.

  1. Toast the hazelnuts in a dry pan, then roughly chop them. 5 min

    Watch closely, they go from golden to burnt in seconds.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the scallops out of the fridge and pat them completely dry.

    At room temperature, they sear better.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the purée, then sear the scallops in the olive oil and foaming butter. 4 min

    Cook about ninety seconds per side, they should stay translucent at the center.

  2. Spread the purée on the plates, set the scallops on top, and scatter with hazelnuts and flaky salt.

    Drag the back of a spoon through the purée for a nice swoosh.

Our tips to get it right

  • Buy fresh scallops or thaw frozen ones slowly in the refrigerator overnight, never under hot water, or they'll release too much liquid when seared.
  • Use a wide skillet and don't crowd the pan, scallops need space between them to brown instead of steaming.
  • Keep the butter foamy but not browned when you sear the scallops, overcooked butter turns bitter and ruins the purée underneath.

The variations

  • Swap the celery root for parsnip, or use half of each, for a sweeter purée that's just as smooth.
  • For a vegetarian version, replace the scallops with large cremini mushrooms seared the same way, browned on each side.
  • To save time, buy a ready made celery purée and spend your effort on getting the scallop sear right.

What to serve it with

  • A dry, mineral white wine
  • Lightly toasted country bread
  • A simple lamb's lettuce salad

Storage

The purée keeps for 2 days in the refrigerator in a sealed container and reheats gently in a saucepan with a splash of milk. Cooked scallops don't freeze well and should be eaten the same day, ideally within an hour of cooking.

Questions about this recipe

Can you use frozen scallops for this recipe?

Yes, as long as you thaw them slowly in the refrigerator overnight and dry them thoroughly before cooking. Poorly thawed scallops release too much water and won't brown properly.

How do you know when scallops are cooked just right?

They should stay slightly translucent at the center after about ninety seconds per side. Overcooked scallops turn rubbery, so it's better to pull them off the heat a bit early.

Can you swap the hazelnuts for another nut?

Toasted sliced almonds or chopped pecans work just as well here. The key is toasting them dry first to bring out their flavor before scattering them on top.

What's the best way to plate this starter?

Drag the back of a spoon through the purée on each plate to create a swoosh instead of a mound in the center. Arrange the scallops on top, slightly overlapping, then finish with hazelnuts and flaky salt right before serving.

Can seared scallops on celery root purée with toasted hazelnuts be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make seared scallops on celery root purée with toasted hazelnuts?

Allow 1 h 20 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "medium".

How many calories are in seared scallops on celery root purée with toasted hazelnuts?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does seared scallops on celery root purée with toasted hazelnuts cost?

About €5.20 per person, that's €31.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose, celery, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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