Seared Scallops & Sausage With Watercress & Celery Root Purée
A meal in itself, this unusual combination will delight your guests. Two key ingredients for this recipe are our Watercress Mustard Oil and our Celery Root Puree
Loading ...April 8th, 2012
Food Styling by Sue Henderson
Servings
4Prep Time
5 minutesCook Time
4 minutesIngredients
- 2 Italian sausages, cooked and kept warm
- 12 sea scallops
- 2 tablespoons clarified butter*
Directions
Heat a large skillet on the stove over medium-high heat.
Add two tablespoons clarified butter and place scallops in the pan.
Cook for 2 minutes until scallops develop a golden colour.
Gently turn each scallop over and cook for 2 more minutes. Set aside.
Slice warm sausage in half lengthwise and each half in two.
Place a ¼ cup Celery Root Puree in the middle of plate, lay 2 pieces of sausage in the purée and top with some watercress. (See link for recipe at top of page.)
Place 3 scallops in and around watercress and drizzle with Watercress Mustard Oil. (See link for recipe at top of page.)
Nutrients Per Serving
391 calories, 27 g protein, 25 g fat, 14 g carbohydrates, 2.7 g dietary fibre. Excellent source of vitamin A and B12.
