Tuesday, August 31, 2010

Shrimp and scallops!

I originally wanted to make scallops for dinner and saw that shrimp was on sale! So I picked up some of those little suckers for some seafood tonight. 

Scallop and shrimp with lemon butter and herbs on top of Celery root and Potato puree

1 pound of scallops and half a pound of shrimp. (Serves 3) About 3 lemons, assorted fresh herbs (I used chives, parsley, and dill) unsalted butter, 4 Yukon Gold potatoes, 3 cups chopped celery root, milk, and some garlic cloves. Use safflower oil to cook the scallops. 

Some lemon wedges, chives, dill, and parsley for garnish.

Sea scallops (pat dry with paper towel before cooking)
 Chop the potatoes and celery root in 2 inch pieces and boil in water with 3 whole garlic cloves for 15 mins. After draining, puree in food processor. Mix about a cup of milk with a little butter and heat up. Add to the puree and just mix by hand.
Cook the scallops in oil and sautee shrimp in lemon and a little butter. Don't forget to season the scallops after cooking so that the salt doesn't drain the moisture. Seafood is my favorite, so this hit the spot today. Also, make sure to crack a window or turn on the stove fan because celery isn't the most pleasant smell when it's boiling!

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