Seared scallops with celeriac purée
Nutrition per serving
Scallops cooked until just opaque, served on a silky celeriac purée: a festive, refined and light dish. High in lean protein, it will impress on special occasions.
Preparation: 15 min | Cooking: 20 min | Servings: 4 | Difficulty: Medium
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 168 kcal · 10 g protein · 10 g carbohydrate · 9 g fat
Ingredients
Method
- Cook the diced celeriac, then mash it with the milk until smooth.
- Pat the scallops dry.
- Sear them for 1 minute on each side in a very hot frying pan.
- Serve on the purée and sprinkle with parsley.
Nutritional benefits
Scallops are rich in lean protein and low in fat, good for cholesterol and ideal for weight loss. Celeriac provides fibre and a smooth purée without potato, which is lighter. A refined, festive and balanced dish, naturally gluten-free.
Variations and substitutions
- Parsnip or cauliflower purée.
- With scallops seared in brown butter (richer).
- With a fondue of leeks.
- With Espelette pepper.
Storage and making ahead
Eat straight away, as scallops do not reheat well. The purée keeps for 2 days.
💡 Good to know
Dry the scallops thoroughly and sear them very briefly (1 minute on each side): they stay translucent and tender, never rubbery.
Also read
Discover more high-protein recipes · weight-loss recipes · cholesterol-friendly recipes · gluten-free recipes.
The foods in this recipe: scallops · celeriac · milk · olive oil · parsley.
You might also like these recipes: Provençal cod with tomatoes and olives · Baked sea bream with Mediterranean vegetables · Cod on a bed of braised leeks.
