April 8th, 2012
Food Styling by Sue Henderson
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.)
391 calories, 27 g protein, 25 g fat, 14 g carbohydrates, 2.7 g dietary fibre. Excellent source of vitamin A and B12.