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 one of three familiar words in the French language that seduce, excite, and comfort. They reflect the classics, are seasonal, and are simple to make. Susan takes these dishes and 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 shines 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 was absolutely scrumptious.
Susan shopping at the Le Neubourg Farmer’s Market
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.
Ingredients
- 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
Instructions
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Mince the herb leaves and mix them with¼ cup (60 ml) of the oil in a small bowl. Set aside.
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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.
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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.
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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.
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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.
Recipe Notes
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;
Tomatoes Provencales – French Grill Cookbook
Everyday Eggplant & “In a French Kitchen” Review
Duck Breast with Pomegranate Reduction
Cucumber and Cheese Verrine & Market Cooking Class in Paris
You can find Susans recipes and videos at her new website: Dancing Tomatoes
Such beauty in this simple and elegant dish< Cathy! Scallops and celeriac is one of my favorite pairings, and celery root is just about to hit the farmers market! Coincidentally, I am making a new scallop dish tonight – great minds and wavelengths, I guess!
Ooooh I can’t see what new dish you are up too! Delicious, I am sure.
Looks beyond amazing! Wish we could still take classes together… Love to hear your news. Hugs,
N
Thanks Nan, this simple, yet delicious dish has your name written all over it.
Hopefully we can get back to taking classes soon!
I have been an admire of Susan for years. I have her first book. I will order her new book and I hope to take one of her classes soon.
Thank is fabulous! Susan’s classes are wonderful and sometimes she teaches here in LA. Hope you can attend one.
That looks so delicious. Thank you for sharing the recipe and Susan’s book information.
Thanks Linda. You will love this recipe.
Everything looks amazing. Making my homemade quesadillas look kinda sad!
You are so kind, thank you Melody! I am sure your quesadillas are delicious!
What a fine gourmet seafood dish! I really love that you served them on a bed of celery puree…really classy and yummy. And those eggplants are looking so appetizing too.
Susan Herrmann Loomis really does a great job with her recipes. The eggplant recipe was a delightful surprise as they are not my favorite vegetable.
I just ate and I still must be hungry because everything appealed to me and just looked beautiful in the photos!! And that cucumber drink… yum!
Thanks Cheri, the recipe for the cucumber puree is in the link below the recipe if you want to check it out!
I love scallops and your scallops are beautifully caramelilzed. I love the idea of serving them with celery root on a scallop shell. I’ve never used scallops fresh in the shell. Wonderful to see them that way.
Thank you. The scallop only take minutes to caramelize, making them the easiest dish to make.
What fun! Beautiful food. I actually follow her on IG, but have never purchased one of her cookbooks. I have friends who’ve attending one of her cooking schools. Your dish looks restaurant-worthy!
I love Susan’s cookbooks. She has such a unique perspective on food and her technique is wonderful. I cook from her French Grill all the time.
That crust on that scallop is just that perfect! GREG
Thanks Greg!
That first photo is frame-worthy! OMG, I adore fresh scallops! Susan’s book looks wonderful, and I’m sure it is as you have alway raved about her cooking/dishes! Would love to try this scallop recipe! (Oh, and I agree with Greg, PERFECT!)
Thank you Christina. I am a huge fan of Susan’s recipes. She makes you look like a culinary genious.