Sautéed Scallops with Celery Root Purée and Herb Oil is an elegant dish and when served with a salad and a lovely white Burgundy, it truly is special meal.
Plat du Jour (the dish of the day) is three familiar words in the French language that seduce, excite, and comfort. They reflect the classics, seasonal, and are simple to make. Susan takes these dishes and will show you how to effortlessly transform any meal into an elegant and flavorful French masterpiece. Her step-by-step guidance and cooking tips (astuces) will guide you to success in the French cooking experience.
PLAT DU JOUR Recipes
I appreciate Susan’s love of French culinary history, that comes shinning through in PLAT DU JOUR. Take for example her recipe for King Henry IV’s Garlic and Potato Soup from Agen.
This soup, a favorite of Henry IV, is a staple in the southwest of France near the town of Agen, where garlic flourishes. Never a wealthy region, its cuisine was simple and poor, like this dish of potatoes and garlic, which is cooked, lightly crushed, then dressed up with eggs and toasted bread. Typically, the toasted bread was put in the bottom of the bowl and the soup was poured over it. I put it alongside of the soup but do as Susan suggests, and follow your own desire.
I love Susan’s unique approach to vegetables like in her recipe for Eggplant Disguised. This has the look, taste and feel of mushrooms.
This is just one of many useful tips from PLAT DU JOUR that will help make you a more efficient cook, and with the recipes, an even better one than you already are.
Another wonderful recipe is Peppers and Tomatoes with Peached Egg, Basque-Style.
When it is warm and the palate needs a refreshing opener, this is the ideal amuse-bouche, a perfect opener for any meal!
Egg Flowers with Kuri Squash is one of the most innovative and delightful of Susan’s recipes. I learned to make this from Susan at one of her cooking classes.
Pureed dates, almonds, olive oil, and Piment d’Espelette, formed into small cone shapes is a beautiful accent to the dish.
PLAT DU JOUR French Meals Made Easy is a must-have for any aspiring home cook with a craving for simple, classic and easy seasonal French cooking.
Today’s Recipe: Sautéed Scallops with Celery Root Puree and Herb Oil
Susan explains clearly what every French chef knows, which is that the quality of every single ingredient you use is vital to the quality of the finished dish, and ultimately, to your enjoyment.
We cooked scallop when I was with Susan, and they were the freshest I have ever had. We had them cooked, and we had them as carpaccio, too, which I was absolutely scrumptious.
Sautéed Scallops with Celery Root Purée and Herb Oil
This easy, yet impressive dish, will wow your dinner guests. The purée provides a perfect nest for sautéed scallops, and a drizzle of simple but intensely flavored herb oil completes this delectable dish.
- ¼ cup firmly packed fresh flat leaf parsley or basil leaves
- 1/3 cup (80 ml) olive oil extra virgin
- 1 large (1¾ pounds; 875 g each) celery root peeled and cut into ½-inch (1.3 cm) pieces
- Fine sea salt and freshly ground black pepper
- 3 tablespoons (45 ml) crème fraîche
- 18 sea scallops trimmed and rinsed, chilled
- Fleur de sel
Mince the herb leaves and mix them with¼ cup (60 ml) of the oil in a small bowl. Set aside.
Place the celery root in a heavy-bottomed skillet over very low heat. Season with fine salt and pepper, add ½ cup (125 ml) of water, cover, and cook until the celery root is tender through, about 20 minutes, checking from time to time to be sure it isn't sticking to the pan. If necessary, add a bit more water during cooking to keep it from sticking.
When the celery root is tender through, transfer it to a food processor and puree. Add the crème fraîche, process, adjust the seasoning, and keep it hot over the lowest possible heat on your stove, or in a very low-temperature oven.
Heat the remaining 4 teaspoons of oil in a large skillet over medium heat. When it's hot, add the scallops and cook until they are golden on one side, about 3 minutes. Carefully turn the scallops and cook until they are golden on the other side, about 2 minutes. Season them with salt and pepper and remove from the heat.
To serve, divide the purée among six warmed plates, placing it in the center and shaping it in a disk. Place three scallops atop each disk of purée then drizzle the herb oil around the scallops and the purée. Season with fleur de sel and serve immediately.
Note: When you shop for scallops, look for firmness. Avoid them if they are bulgy or sitting in cloudy liquid.
I encourage you to run out and get a copy of PLAT DU JOUR French Meals Made Easy for yourself, and for a your culinarily inclined friends. They’ll thank you, for this gorgeously photographed cookbook will not disappoint.
…and then, she paused for thought.
If you are looking for other recipes from Susan Herrmann Loomis, check these out;
You can find Susans recipes and videos at her new website: Dancing Tomatoes