Recipes

Clearwater Sea Scallops with Cranberry Chutney, Celery Root and Mustard Greens

Method

Chutney

1.    Place all ingredients, except for olive oil in a small
       stainless pot.  Bring to a simmer.
2.    Cover pot with lid set ajar, cook until cranberries are
       soft & liquid has reduced by 2/3.  Let cool at room
       temperature.
3.    With a hand blender or food processor, lightly pulse the
       cranberry mixture.  At this point, add the olive oil,
       season with kosher salt.  Refrigerate up to 2 weeks.

Celery Root

1.    Place all ingredients (except for nutmeg and cinnamon)
       in a medium sized pot.  Cook until celery root &
       potatoes are tender.
2.    Place in a blender with 3 tablespoons of liquid, blend
       until smooth.  Add spices.  Adjust consistency with
       remaining liquid.
3.    Check seasoning.  Should have a thin, silky mash potato
       consistency.

Mustard Greens

1.    Over medium high heat, sauté garlic & shallot in olive
       oil.
2.    When golden brown, add asparagus & mustard green
       stems.  Cook for one minute until warm.
3.    Add mustard greens pommery mustard.  Adjust
       seasoning.

Red Wine Reduction

Place ingredients in a pot; reduce over medium high heat by ¬ĺ.¬† Reserve in a warm spot.¬† Heat before serving.

Plating

1.    Sear 5 seasoned scallops per person over high heat (20
       in total) until golden brown on both sides but still rare in
       the center.  (One minute per side).
2.¬†¬† ¬†Place on an ovenproof tray, topping each scallop with ¬Ĺ
¬†¬†¬†¬†¬†¬† teaspoon of the cranberry chutney.¬† Place in 425¬ļ oven
       for 4-6 minutes.
3.    Gently heat celery root purée & mask bottom of plate.
4.    Meanwhile the mustard green are heated and
       seasoned.  Place them in the middle of celery root. 
       Spread out to form a base for the scallops.
5.    Remove Scallops from oven, place on top of mustard
       greens.  Drizzle red wine reduction around perimeter of
       plate.

Entrée
Serves: 4

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