@rachana16896: បើកូនដួលហើយកូនត្រូវតែប្រឹងក្រោកឈរឡើងវិញ👱🏻‍♀️💪

Ra Cha Na
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Wednesday 02 September 2026 07:23:29 GMT
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Seared Scallops with Celery Root Puree ~ course three of our Feast of the Seven Fishes.  Enjoy!   2 tablespoons olive oil 12 divers scallops, or other large sea scallops, rinsed and patted dry 1 teaspoon salt 1/2 teaspoon freshly ground white pepper Celery Root Puree, recipe follows Celery leaves, for garnish   To prepare the scallops: Heat the olive oil in a large heavy skillet over medium-high heat. Season the scallops with the salt and white pepper. Add them to the skillet and sear until golden brown on the first side, usually about 2 minutes . Turn to the other side. Add the butter to the skillet and baste the scallops while they are cooking on the second side. The scallops are done when golden on the second side and just barely pink in the middle — take care not to overcook, usually about 2 minutes on the second side.   To serve, spoon about 1/3 cup of the Celery Root Puree on each of four plates, place three scallops on the puree, and garnish with celery leaves.   Celery Root Puree   1 cup small diced celery root (from 1 medium celery root) 1 cup heavy cream Salt and pepper 1 cup cooked mashed potatoes 2 tablespoons butter Salt and white pepper 2 tablespoons chopped chives   For the celery root mash: In a sauce pot, combine the celery root and heavy cream. Season with salt and pepper. Bring the mixture up to a boil and reduce to a simmer until the celery root is fork tender, about 20 minutes. Using a hand-held blender or a potato smasher (or transfer to a food processor), puree the mixture until smooth. Add the mashed potatoes and butter to the pot and heat through. Season with salt and pepper.   Yield: 4 appetizer or 2 main-course servings
Seared Scallops with Celery Root Puree ~ course three of our Feast of the Seven Fishes. Enjoy!   2 tablespoons olive oil 12 divers scallops, or other large sea scallops, rinsed and patted dry 1 teaspoon salt 1/2 teaspoon freshly ground white pepper Celery Root Puree, recipe follows Celery leaves, for garnish   To prepare the scallops: Heat the olive oil in a large heavy skillet over medium-high heat. Season the scallops with the salt and white pepper. Add them to the skillet and sear until golden brown on the first side, usually about 2 minutes . Turn to the other side. Add the butter to the skillet and baste the scallops while they are cooking on the second side. The scallops are done when golden on the second side and just barely pink in the middle — take care not to overcook, usually about 2 minutes on the second side.   To serve, spoon about 1/3 cup of the Celery Root Puree on each of four plates, place three scallops on the puree, and garnish with celery leaves.   Celery Root Puree   1 cup small diced celery root (from 1 medium celery root) 1 cup heavy cream Salt and pepper 1 cup cooked mashed potatoes 2 tablespoons butter Salt and white pepper 2 tablespoons chopped chives   For the celery root mash: In a sauce pot, combine the celery root and heavy cream. Season with salt and pepper. Bring the mixture up to a boil and reduce to a simmer until the celery root is fork tender, about 20 minutes. Using a hand-held blender or a potato smasher (or transfer to a food processor), puree the mixture until smooth. Add the mashed potatoes and butter to the pot and heat through. Season with salt and pepper.   Yield: 4 appetizer or 2 main-course servings

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