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Seared Scallops with Chestnut and Celeriac Puree
A sophisticated dish featuring seared scallops paired with a creamy chestnut and celeriac puree, highlighting the flavors of autumn.
This meal provides a balanced intake of protein and carbohydrates, essential for recovery and energy replenishment after a day of cycle training.
Ingredients:
1
Servings
-
200gscallop
-
100gchestnut
-
150gceleriac
-
20gbutter
-
10mlolive oil
-
1clovegarlic
-
5gthyme
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Instructions:
- Peel and dice the celeriac into small cubes.
- Boil the celeriac in salted water until tender, about 15 minutes.
- Drain the celeriac and blend with chestnuts, butter, and a pinch of salt until smooth.
- Heat olive oil in a pan over medium-high heat.
- Season scallops with salt and sear them in the pan for about 2 minutes on each side until golden brown.
- Add minced garlic and thyme to the pan, cooking for an additional minute.
- Serve the scallops over the chestnut and celeriac puree.
| Nutrition | Per Serving 488 g | Per 100g |
|---|---|---|
| Energy | 611.3 kcal | 125 kcal |
| Protein | 53 g | 10.9 g |
| Fibre | 6 g | 1.2 g |
| Salt | 0.9 g | 0.2 g |
| Sugar | 14.1 g | 2.9 g |
| Carbohydrates | 53.7 g | 11.0 g |
| Fat | 29.8 g | 6.1 g |
-
200gscallop
-
100gchestnut
-
150gceleriac
-
20gbutter
-
10mlolive oil
-
1clovegarlic
-
5gthyme
1
Servings