Sea scallops with fern and celery
4 servings
35 minutes
This exquisite recipe is a symphony of flavors inspired by nature's gifts. Sea scallops, tender and sweet, harmoniously combine with forest fern, adding a subtle bitterness to the dish. Celery adds textural density, while the sea buckthorn-orange sauce with a hint of acidity fills the dish with sunny freshness. Such a combination of ingredients can be found in author cuisine striving for balance in flavors and textures. This dish not only delights gastronomes with its rich taste but is also a true work of culinary art embodying the harmony of the sea, forest, and gardens. It is perfect for special dinners and occasions when you want to surprise guests with an unusual combination of ingredients.
1
Wash the fern and pour 75 ml of olive oil for a quarter of an hour. Then drain the oil.
- Fiddlehead fern (bracken): 120 g
- Olive oil: 90 ml
2
Cut the celery root into medium-sized cubes and boil until almost cooked.
- Celeriac: 160 g
3
Peel one orange and divide it into segments, removing the membrane. Squeeze juice from the rest. Chop the onion finely.
- Oranges: 1 kg
- Chives: 5 g
4
Evaporate the orange juice over low heat to a syrup-like consistency and mix with sea buckthorn jam. Add salt and pepper.
- Oranges: 1 kg
- Sea buckthorn jam: 80 g
- Salt: to taste
- Ground black pepper: to taste
5
Sauté celery cubes in butter until golden brown, and scallops until lightly colored on both sides. In the same pan, lightly sauté the fern.
- Celeriac: 160 g
- Butter: 60 g
- Sea scallops: 320 g
- Fiddlehead fern (bracken): 120 g
6
Add the remaining olive oil, orange slices, and onion to the warm sauce, followed by celery, scallops, and fern. Gently mix and serve on plates.
- Olive oil: 90 ml
- Oranges: 1 kg
- Chives: 5 g
- Celeriac: 160 g
- Sea scallops: 320 g
- Fiddlehead fern (bracken): 120 g