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Porcini Seared Scallops, Celery Root and Warm Truffle Vinaigrette

Prep Time

    •    Prep time: 1 hour
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •   12 Clearwater Sea Scallops
    •   ½ cup Porcini, ground fine in coffee mill
    •   Salt & pepper
    •   ½ cup Olive oil
    •   24 large picked green celery leaves; fried crisp in corn oil (325°), drained, seasoned with salt and pepper
    •   ½ cup Truffle vinaigrette
    •   Celery root purée

Truffle Vinaigrette

    •   ½ cup Chicken stock
    •   2 tbsp Sherry vinegar
    •   2 tbsp Minced shallot
    •   2 tbsp Very fine truffle peelings
    •   ¼ cup Extra-virgin cold pressed olive oil
    •   ¼ cup Black truffle oil
    •   1 tbsp Fine minced parsley
    •   Salt & pepper to taste

Celery Root Puree

    •   4 cups Milk
    •   2 tbsp Sea salt
    •   5 cups Peeled diced celery root (large dice)
    •   2 ½ cups Peeled diced Yukon gold potatoes
    •   ½ cup Sweet butter
    •   salt & white pepper to taste


  1. Heat nonstick 10-inch pan, add 2 tablespoons olive oil.
  2. Dust both sides of sea scallops with Porcini powder and season with salt and pepper.
  3. Sear in hot pans for two minutes per side.  Remove and drain on towels.
  4. Place small free form quenelle of puree in center of
    plate, set scallop on top.

Truffle Vinaigrette

  1. In a small saucepan over medium heat bring the
    chicken stock, sherry vinegar, minced shallot, and truffle peelings to a simmer. Set aside.
  2. Whisk in the olive oil, black truffle oil, and parsley while mixture is still warm.
  3. Season with salt and pepper.

Celery Root Puree

  1. Cook potatoes and celery root together in milk and
    salted water (just enough to cover) until tender, about
    20-25 minutes at a low simmer.
  2. Drain thoroughly.
  3. Puree in food processor, adding butter in small
    amounts till smooth.
  4. Season to taste.
  5. Hold covered in a water bath to keep warm.


    •   Spoon vinaigrette over and around plate.
    •   Garnish with two crisp celery leaves.

This great family recipe is thanks to Clearwater Recipes at


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