This recipe combines the delicate flavor of dived Dorset scallops with a creamy celeriac puree, complemented by the smokiness of old spot bacon and fresh seashore vegetables. The dish is both visually appealing and packed with flavors.
#### Ingredients:
- 200g dived Dorset scallops
- 500g celeriac, peeled and cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 200ml vegetable stock
- Salt and pepper to taste
- 8 slices old spot bacon, diced
- 2 cups mixed seashore vegetables (peas, carrots, mange tout)
- Fresh parsley, chopped for garnish
#### Equipment:
- Blender or food processor
- Large pot
- Saucepan
- Skillet
- Knife and cutting board
- Serving plates
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### Step-by-Step Guide:
#### 1. Prepare the Scallops:
- Rinse the scallops under cold water.
- Pat dry with paper towels to remove excess moisture.
#### 2. Cook the Bacon:
- In a skillet, cook the diced bacon over medium heat until crisp. Remove and set aside on a plate lined with kitchen paper to drain.
#### 3. Make the Celeriac Puree:
- In a large pot, sauté the chopped onion and minced garlic in some olive oil until softened.
- Add the cubed celeriac and cook for another 5 minutes.
- Pour in the vegetable stock, bring to a boil, then reduce heat and simmer until the celeriac is soft (about 20-30 minutes).
- Blend the mixture until smooth using a blender or food processor. Return to pot if necessary.
- Season with salt and pepper to taste.
#### 4. Cook the Vegetables:
- In another saucepan, blanch the seashore vegetables in boiling water for about 2-3 minutes until tender but still crisp. Drain well.
#### 5. Combine and Serve:
- Heat a little butter or oil in a skillet over medium heat.
- Add the cooked bacon slices and seashore vegetables, tossing gently to warm through.
- Spoon the creamy celeriac puree into serving plates.
- Arrange the scallops on top of the puree.
- Top with the bacon and vegetable mixture.
#### 6. Garnish and Present:
- Sprinkle chopped fresh parsley over the dish for added color and flavor.
- Serve immediately while hot.
#### Tips & Variations:
- For an extra smoky flavor, toast the bacon slices briefly before adding to the vegetables.
- You can substitute celeriac with potatoes or parsnips if preferred.
- Add a squeeze of lemon juice just before serving for a fresh twist.
#### Conclusion:
This Dived Dorset Scallop Celeriac Puree Old Spot Bacon & Seashore Vegetables recipe is perfect for seafood enthusiasts and those who appreciate the complexity of flavors. The creamy celeriac puree, the smokiness of bacon, and the freshness of seashore vegetables create a harmonious blend that will impress your guests.
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Enjoy creating this delightful dish and elevate your dining experience!