Name: Seared Scallops with Celeriac Puree and Sautéed Wild Mushrooms
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Cuisine: French
Ingredients: 200 g scallop; 150 g celeriac; 100 g wild mushroom; 20 g butter; 2 clove garlic; 5 g thyme; 15 ml olive oil; 10 ml lemon juice

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Seared Scallops with Celeriac Puree and Sautéed Wild Mushrooms

Seared Scallops with Celeriac Puree and Sautéed Wild Mushrooms

A sophisticated dish featuring perfectly seared scallops, creamy celeriac puree, and earthy wild mushrooms.

This meal provides a balanced intake of protein and carbohydrates, essential for muscle recovery and energy replenishment after a day of cycle training.

Ingredients:

200
g
scallop
150
g
celeriac
100
g
wild mushroom
20
g
butter
2
clove
garlic
5
g
thyme
15
ml
olive oil
10
ml
lemon juice

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, season with salt and pepper.
Heat olive oil in a pan over medium-high heat, add sliced wild mushrooms and sauté until golden brown.
Add minced garlic and thyme to the mushrooms, cook for another minute, then set aside.
Pat the scallops dry with paper towels, season with salt and pepper.
In a hot pan, sear the scallops in butter for about 2 minutes on each side until golden brown.
Plate the celeriac puree, top with scallops and sautéed mushrooms.
Drizzle with lemon juice before serving.

Nutrition	Per Serving 505 g	Per 100g
Energy	643.1 kcal	127 kcal
Protein	52.4 g	10.4 g
Fibre	5 g	1.0 g
Salt	1.9 g	0.4 g
Sugar	3.3 g	0.7 g
Carbohydrates	31.3 g	6.2 g
Fat	33.3 g	6.6 g

200
g
scallop
150
g
celeriac
100
g
wild mushroom
20
g
butter
2
clove
garlic
5
g
thyme
15
ml
olive oil
10
ml
lemon juice

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, season with salt and pepper.

Heat olive oil in a pan over medium-high heat, add sliced wild mushrooms and sauté until golden brown.

Add minced garlic and thyme to the mushrooms, cook for another minute, then set aside.

Pat the scallops dry with paper towels, season with salt and pepper.

In a hot pan, sear the scallops in butter for about 2 minutes on each side until golden brown.

Plate the celeriac puree, top with scallops and sautéed mushrooms.

Drizzle with lemon juice before serving.

Seared Scallops with Celeriac Puree and Sautéed Wild Mushrooms Seared Scallops with Celeriac Puree and Sautéed Wild Mushrooms

Ingredients:

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Instructions:

Seared Scallops with Celeriac Puree and Sautéed Wild Mushrooms

Seared Scallops with Celeriac Puree and Sautéed Wild Mushrooms