Scallops with Pear Celeriac Puree

Scallops with Pear Celeriac Puree (Paleo/AIP) is a dish that will make you think you’re dining in a posh restaurant – but without the price tag!

You know what’s really cool about cooking at home? You can make yourself a very fancy meal, such as you would find in an expensive restaurant, for a fraction of the cost! My dear fellow foodie, you can make gorgeous food right in your own kitchen. The good people in the restaurant kitchens are doing the same peeling, chopping, frying, etc. that you are doing. Have courage! Try your hand at it! You may surprise yourself.

Equipment

There are a couple of pieces of equipment that would really help you in your quest to cook up some chi-chi cuisine. Well, this recipe, anyway.

1.) To make the puree, it’s very handy to have an immersion blender, which is basically a blender on a stick. The wonderful thing about it is that you don’t have to mess with hot stuff dumping and splashing into your blender, then having to clean up the blender later. Just put the stick in your pot, and blend the stuff right there! Some immersion blenders can detach from the handle, and go right into your dishwasher. BAM.

2.) To get those reeeeaaaaallly thin shavings of fennel as you see here, you’ll need an adjustable ceramic mandolin slicer. Our normal mandolin slicer didn’t get things paper thin. In a pinch, you could try a vegetable peeler, but I don’t know…

Dessert, anyone?

If you want to carry the fancy restaurant feeling into dessert (yes, please!), how about some Blackberry Lemon Panna Cotta? 😀 Yet another recipe that is way easier than it looks!

Have a fantastic day! As usual, I am wishing you great love and deep healing.

💗,

Wendi

Scallops with Pear Celeriac Puree

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: MainCuisine: AIP, PaleoDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

35

minutes

Scallops with Pear Celeriac Puree (Paleo/AIP) is a dish that will make you think you’re dining in a posh restaurant – but without the price tag!

Ingredients

• 3 TBSP 3 extra virgin olive oil

• 3 cups 3 peeled, chopped celeriac

• 1 cup 1 chopped onion

• 1 cup 1 bone broth

• 1/4 cup 1/4 full fat coconut milk

• 1 1 pear, peeled, cored, and chopped

• 1/2 tsp 1/2 smoked salt + more for sprinkling

• 16 16 colossal scallops, brought to room temperature

• 2 slices 2 AIP-friendly bacon

• Shaved fennel bulb, about 1/4 cup per person

• Leafy part of fennel fronds, chopped for garnish

Directions

• In a large saucepan over medium high heat, place olive oil, celeriac, and onions. Sauté for 5 minutes.
• Turn heat to low. Add broth, coconut milk, pear, and salt. Cover and simmer for 15 minutes, or until celeriac is fork tender. Purée with an immersion blender. Taste for salt. Adjust if necessary. Keep warm and covered on the stove.
• Pat scallops dry with a paper towel and set aside. In a large skillet, fry the bacon over medium heat, turning occasionally until it is crispy. Remove bacon to a paper towel-lined plate, and turn off heat. Reserve bacon grease in the pan. When bacon is cool enough to handle, crumble into small pieces.
• Turn heat under skillet to medium high. (Wait for it to get good and hot before going on. We want a good sear.) Arrange scallops in the pan with some room between them. Sprinkle them lightly with some smoked salt. Fry for 4 minutes without disturbing them. Turn scallops over. Sprinkle lightly again with smoked salt. Fry for 3 minutes without disturbing them. Take pan off the heat.
• Stir half the bacon crumbles into the puree. Spread some puree on each plate. Place 4 scallops on top. Pile some shaved fennel on the scallops. Sprinkle bacon crumbles and chopped fennel leaves over all. Serve!

Notes

• It is really helpful to have an adjustable ceramic mandolin slicer to shave the fennel paper thin.

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