Seared Scallops with Celery Root Purée and Cherry-Fennel Sunomono
Source: Marc Zimmerman, Alexander’s Steakhouse
This recipe was demonstrated for CUESA’s Market to Table program on June 22, 2013.
Serves 4 to 6
½ cup isomalt
¾ cup arare masago (rice pearl)
Celery Root Purée
1 celery root, diced
¼ cup heavy cream
Salt and pepper
1 cup rice vinegar
½ cup granulated sugar
Pinch of salt
¼ cup cherries, pitted
⅓ cup fennel, shaved
1 teaspoon sesame seeds
1 tablespoon fennel pollen
4 tablespoons clarified butter
1 tablespoon amazu (sweet and sour sauce)
¼ cup celery heart and leaves
1. To make the arare tuille, place the isomalt in a small pan and melt until liquefied. Remove from heat and add the arare masago. Spread onto a lined pan and cool at room temperature.
2. In a sauce pot, cook the celery root in the cream until tender. Blend and pass through a seive. Season with salt and pepper to taste.
3. To make the sunomono, mix the vinegar, sugar, and salt together in a small pot and bring to a brief boil. Remove from heat and chill.
4. In a bowl, mix the cherries, fennel, sesame, fennel pollen, and amazu. Reserve.
5. Bring the clarified butter to a shimmer in a thick-bottomed sauté pan. Add the scallops and sear to golden brown on one side. Turn the scallops and add the whole butter. Baste and cook until the scallops are medium rare. Remove them from the pan and place on a towel-lined plate.
6. To serve, place the celery root purée on a plate. Rest the scallops on the purée. Place the sunomono beside the scallops and garnish with the arare tuille, chopped celery, and celery leaves.