Seared
Scallops
Scallops,
ready for cooking
Oil for frying
Salt and pepper for seasoning
Heat heavy
frying pan with a small amount of oil on bottom. Add in seasoned
scallops. Brown one side; turn and continue to pan fry until cooked
through. Remove to serving plates.
Roasted
Red Pepper Cream Sauce
3
red peppers, roasted until blistered, then skinned
1 shallot chopped
1 clove garlic chopped
1 Tbsp oil
1 c heavy cream
In small
saucepan, heat oil over med-low heat and add the shallot and garlic.
Stir until softened. Place roasted and skinned red pepper along
with contents of saucepan together and puree until smooth. Season
with salt and pepper. Add cream then add back to saucepan. Bring
to boil and let simmer for 5 minutes.
Celery
Root Slaw
1
celery root, cleaned and julienned or shredded
1 c mayonnaise such as Hellman's or Best Foods Brand
(not sweet)
3 Tbsp cream, about
2 Tbsp white onion, small diced
1 Tbsp capers
1 Tbsp dill pickle, small diced
1 Tbsp fresh chervil, chopped
1Tbsp fresh tarragon, chopped
1 tsp Dijon mustard
Salt and pepper to taste
Place
julienned or shredded celery root in large bowl; reserve. In another
bowl, put mayonnaise with onion, capers, pickle, chervil, tarragon
and Dijon. Season with salt and pepper. Add in cream until it
reaches a dressing consistency, about 3 Tbsp, adding more if desired.
Depending on the amount of julienned celery root redeemed, add
in enough dressing to coat the vegetable. Reserve any extra for
another use. Serve.
