Scallops

If there is any other type of meat that could be silkier, softer, sexier, more delectable than scallops?! I like to know.
Last night as I'm zooming home from work, I am thinking...what should I make for dinner that is quick and easy that could pick me up with the weather we had... as I'm dreaming for some thing delish, I remembered I had this dish when I was in Spain, and I've been trying to copy that and must say it was quiet close to what I had in that restaurant. Yummy
Here is my mock up recipe from Barcelona!

Sea Scallops with grilled asparagus, with puree Celery Root and Red onion Confit:

Ingredients:

• 2 cups milk and 2 cups water
• 1 tbs coarse sea salt
• 1 lb celery toot, peeled and cut into small pieces
• 1/2 lb Yukon God potatoes, peeled and cut to small pieces
• 3 tbs unsalted butter
• Salt and freshly ground white pepper
• 2 cups red onions peeled and thinly sliced
• 3tbsp aged balsamic vinegar
• 20 jumbo sea scallops, cleaned and patted dry
• 1/4 cup flour
• 1/4 cup chicken stock or white wine
• 4 sprigs fresh Italian parsley, coarsely chopped
• 8 asparagus spears grilled separately
• Salt and black pepper

For Celery Puree:


Place the milk, water, salt, celery root and potatoes in saucepan; bring to a boil. Lower the heat , simmer until the vegetables are very tender, 20-25 minutes, drain.
Transfer the vegetables to a food processor. Add the butter, then puree until just smooth and creamy. Season with salt and pepper. Keep warm.
Melt 1 tbs of the butter in a large pan over medium- low heat. Add the onion, salt and pepper, and seat until very soft. Add 2 tbsp of the balsamic vinegar.
Cook until the onions start to caramelize, about 10-15 minutes. When brown, remove and set aside.
Preheat a large iron cast pan over medium heat. Salt and pepper each scallop and dredge with flour, shaking off any excess. Add 1/2 tbsp of the butter to the hot pan. Add the scallops and saute them for 2 minutes on each side.
Sprinkle on the remaining tablespoon of vinegar, add the chicken stock or wine, toss well, and cook for 2 minutes. Remove the scallops from the pan, reduce, the sauce by half, and stir in the remaining 1/2 tbsp of the butter. Test for seasoning and sprinkle with 1/2 of the chopped parsley. To serve, spread the onions on the bottom of  a warmed shallow dish or serving plate. Spoon celery puree over the onions and place the scallops on top. Spoon the sauce over the scallops and around celery puree.Sprinkle with the chopped parsley. place two grilled asparagus spears over the top in cross position.


Bon Appetit!