Filed Under: north-american, Side, side-dish, Toast, Under 20 Mins, vegetable, Vegetables

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 .

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April 8th, 2012

Photography by Michael AlberstatFood Styling by Sue Henderson

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Servings
4
Prep Time
5 minutes
Cook Time
4 minutes
Ingredients
  • 2 Italian sausages, cooked and kept warm
  • 12 sea scallops
  • 2 tablespoons clarified butter*
    • Directions
  • 1.

    Heat a large skillet on the stove over medium-high heat.

  • 2.

    Add two tablespoons clarified butter and place scallops in the pan.

  • 3.

    Cook for 2 minutes until scallops develop a golden colour.

  • 4.

    Gently turn each scallop over and cook for 2 more minutes. Set aside.

  • 5.

    Slice warm sausage in half lengthwise and each half in two.

  • 6.

    Place a 1/4cup 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.)

  • 7.

    Place 3 scallops in and around watercress and drizzle with Watercress Mustard Oil. (See link for recipe at top of page.)

    • Nutrients Per Serving
    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.
    Seared Scallops & Sausage With Watercress & Celery Root Purée
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