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Pan-Seared Scallops with Celeriac Puree and Sautéed Wild Mushrooms
A sophisticated dish featuring tender scallops, creamy celeriac puree, and earthy wild mushrooms.
Provides a balanced meal with high-quality protein and seasonal vegetables to support muscle recovery and energy replenishment.
Ingredients:
1
Servings
-
200gscallop
-
150gceleriac
-
100gwild mushroom
-
20gbutter
-
2clovegarlic
-
5gthyme
-
15mlolive oil
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Instructions:
- Peel and dice the celeriac, then boil in salted water until tender, about 15 minutes.
- Drain the celeriac and blend with a little butter until smooth and creamy.
- Clean the wild mushrooms and sauté in olive oil with minced garlic and thyme until golden brown.
- Season the scallops with salt and pepper, then sear in a hot pan with butter for about 2 minutes on each side until golden.
- Serve the scallops on a bed of celeriac puree, topped with sautéed mushrooms.
| Nutrition | Per Serving 495 g | Per 100g |
|---|---|---|
| Energy | 640.2 kcal | 129 kcal |
| Protein | 52.4 g | 10.6 g |
| Fibre | 4.7 g | 0.9 g |
| Salt | 1.9 g | 0.4 g |
| Sugar | 3 g | 0.6 g |
| Carbohydrates | 30.3 g | 6.1 g |
| Fat | 33.3 g | 6.7 g |
-
200gscallop
-
150gceleriac
-
100gwild mushroom
-
20gbutter
-
2clovegarlic
-
5gthyme
-
15mlolive oil
1
Servings