Seared Scallops & Roasted Tarragon Potatoes
SIGNATURE White BLEND
3 jumbo U8 scallops
1 ea. celery root, boil and puree with the cream and butter (seasoned)
¼ -½ cup of cream
3 Tbsp. butter
5 ea. baby potatoes
2 ea. garlic cloves
2 ea. bay leaves
2 sprigs tarragon (chopped)
5 ea. large sage leaves
Preheat oven to 400F.
For the Roasted Potatoes: the potatoes come out best when they are par boiled. In this process, you can infuse the potato with fresh herbs and seasonings. In this case place the potatoes in a pot and cover with cold water. Add the tarragon, bay leaf, salt and garlic. Cook on low heat until fork tender. Remove from the water and let cool. Place the cool potatoes in a small pan with olive oil and more fresh tarragon. Roasted at 400F until golden brown.
For the Celery Root: you can treat just like a mashed potato. Boil until tender, strain and whip with cream and butter.
For the Scallop: heat a splash of oil in a small sauté pan. Season the scallops with salt and cracked pepper. Sear on both sides for about 2-3 minutes or until golden brown. Remove the scallops and add 2 pats of butter and the sage leaves. Cook on medium heat until the sage is crispy and the butter is brown.
To plate: add a healthy spoonful of the root puree, topped with the seared scallops. Arrange on the plate the roasted potatoes and top the plate with fried sage leafs and chives.