Sea Scallops with Three Stages of Celery

Recipe Photo: 
Recipe Author: 
Marc Forgione
Recipe Serves: 
4-6

For Apple Coriander Nage

  • 4 oz. honey
  • 2.5 oz. mustard oil
  • 2 oz. olive oil
  • 1 tsp. rough ground coriander
  • 10 drops of green Tabasco
  • 1/2 c. finely diced apples
  • 1/2 c. lime juice
  • 1/4 c. bruniose celery root
  • 1/2 c. cilantro leaves, chopped
  • drizzle of honey vinegar
  • salt and pepper
  • fleur de sel

For Scallops

  • 6-8 diver sea scallops
  • 2 rosemary sprigs
  • 1 sprig of thyme
  • salt
  • 2 tbsp. unsalted butter
  • 2 tbsp. extra virgin olive oil
Recipe Instructions: 
  1. Skewer scallops with rosemary and thyme sprigs.
  2. Season outside of scallops all the way around.
  3. Heat extra virgin olive oil in pan until just smoking and add scallops.
  4. Sear on all sides and place in 375°F oven; on last side for 3-5 min.
  5. While in oven, mix all nage ingredients together and taste for seasoning.
  6. Remove scallops from oven and add butter to pan; baste for 30 seconds once butter has browned.
  7. Transfer to plate lined with paper towel and carefully remove herb sprigs.
  8. Arrange scallops on warmed plate and drizzle nage on and around scallops.
  9. Finish with honey vinegar and fleur de sel.