Celeriac remoulade, pan seared scallops and chorizo
These scallops with celeriac remoulade is an incredibly easy meal to make, light and flavorful.
Servings: 2
Calories: 197kcal
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Ingredients
For the celeriac remoulade
- 7 oz celeriac 200g, approx - peeled weight, 2 cups when grated (1 small-med celeriac/celery root)
- 2 tablespoon parsley optional, roughly chopped
- 3 tablespoon heavy cream double cream, or can use sour cream
- 1 tablespoon lemon juice or a little more to taste
- 1 teaspoon dijon mustard or a little more to taste
- ground pepper
For rest of dish
- ½ tablespoon butter 7g, approx, for frying
- 6 scallops large
- 8 slices Spanish chorizo alternatively use smoked bacon
Instructions
- Peel and coarsely grate the celeriac and toss with the lemon juice. Add the parsley (if using), cream, mustard and a few grindings of pepper and mix well. Put on to two plates.
- Warm a little butter in a small skillet/frying pan then add the scallops. Cook around 3-4 minutes on each side, depending on thickness. Do not be tempted to turn too early and turn a few times - allow them to cook on one side and turn only once or you won't get a nice caramelization from the butter.
- Remove the scallops and add to the plates. Put the chorizo slices in the pan and cook around 1 minute on each side so they crisp gently.
- Drain and add to the plates and serve.
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Nutrition
Calories: 197kcal | Carbohydrates: 11g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 387mg | Potassium: 389mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 10.8mg | Calcium: 57mg | Iron: 0.9mg
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