Photography by Michael Alberstat
Food Styling by Sue Henderson
First published in Wish February 2005
Pork | Seafood | Dinner | Main Dish | All categories...
food
Seared Scallops & Sausage with Watercress & Celery Root Purée
A meal in itself, this unusual combination will delight your guests.
Ingredients (Makes 4 servings)
| 2 | Italian sausages, cooked and kept warm |
| 12 | sea scallops |
| 2 | tablespoons clarified butter* |
Instructions
- Heat a large skillet on the stove over medium-high heat.
- Add two tablespoons clarified butter and place scallops in the pan.
- Cook for 2 minutes until scallops develop a golden colour.
- Gently turn each scallop over and cook for 2 more minutes. Set aside.
- Slice warm sausage in half lengthwise and each half in two.
- Place a 1/4 cup Celery Root Puree in the middle of plate, lay 2 pieces of sausage in the purée and top with some watercress.
- Place 3 scallops in and around watercress and drizzle with Watercress Mustard Oil.
Nutritional information
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.
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