Scallops and celeriac puree with Pesto al Tartufo
Preparation time
25 min
Cooking time
30 min
Dietary preference
Fish
Difficulty
Medium
Region
Servings
4
In this recipe
Preparation
- Remove the scallops from the fridge.
- Peel the celeriac and cut it into small cubes. Peel the potatoes and cut them into large pieces. Put everything in a saucepan, pour in water and add the crumbled stock cube. Bring to the boil, put the lid on the pan and simmer for 25 min. Let rest for 5 min, drain the celeriac and potatoes and put them back into the saucepan, but do not put them back on the heat. Add the mascarpone and crush everything with a masher. Blend very briefly with a hand blender, until a smooth puree. Season with salt and keep warm.
- Heat a non-stick pan without adding fat on a fairly high heat. Rinse the scallops under cold water and pat them dry. Brush them with olive oil on all sides and place them in the hot frying pan. Sear them for 1 min per side, add the butter and baste it over the scallops continuously for a maximum of 1 to 2 min. Season with fleur de sel and pepper.
- Dress the celeriac puree on the plates, add a circle of Bertolli Pesto al Tartufo and put the scallops on top. Top with parsley and serve.Tip: Do not blend the puree too long so it does not become sticky. Sprinkle the plates with some grilled pine nuts, if desired. Buon appetito!
Ingredients
- 4 heaping tbs of Bertolli Pesto al Tartufo
- 400 g Scallops
- 300 g celeriac
- 300 g floury potatoes
- 2 sprigs flat leaf parsley
- 125 g mascarpone
- 2 tbs Bertolli olive oil
- 25 g butter
- Salt & pepper
- Fleur de sel
View the nutritional value
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