Scallops with Cardamom Veal Glace and Celeriac Puree

Name: Scallops with Cardamom Veal Glace and Celeriac Puree
Yield: Serves 2 as a Main Course, 6 as an Appetizer
Cuisine: Norway
Ingredients: ½ cup whole milk; Fine sea salt and freshly ground black pepper; ½ teaspoon grated orange zest; 12 scallops; 2 cups veal stock, homemade or store-bought; 1 tablespoon sugar; 1 pound celeriac, peeled and cut into 1-inch dice; 1 bay leaf; 1 medium potato, peeled and cut into 1-inch dice; 5 black peppercorns; 7 tablespoons unsalted butter; 1 cardamom pod

Preparation info

Serves
2
as a Main Course

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

SCALLOPS THAT HAVE JUST TOUCHED THE PAN, SERVED WITH A VELVETY-SMOOTH CELERIAC PUREE AND A RICH VEAL GLACE, ARE A GREAT WINTER DISH THAT CAN BE EITHER A MAIN COURSE OR AN APPETIZER.

Ingredients

12 scallops
1 pound celeriac, peeled and cut into 1-inch dice
1 medium potato,

Europe
Norway
Scandinavian
Fish course
Starter
Main course
Winter
Gluten-free
Nordic
Scandinavia

Method

Thirty minutes before cooking them, take the scallops out of the refrigerator and place them on a large plate.

To make the celeriac puree, bring a medium pot of water to a boil. Add the celeriac and potato and boil gently for 15 to 20 minutes, until tender. Drain, transfer to a food processor, and puree until smooth.

Return the puree to the pot. Add the milk and bring to a boil