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Cream of celery soup, spinach sauce, bay scallops and lemon zest

APPETIZERS, Fish, Seafood & Shellfish, Vegetables and Fruits

A cream of celeri braught to another level with a seafood flavor, enhanced by the freshness of lemon.

Note

If you cannot find bay scallops, this dish would be great with any other kind of scallops as well.

Serve nice and hot for best results.

Ingredients

Recipe for 4 persons

Cream of celeri soup

2 Unit(s)

Onion

4 Clove(s)

Chopped garlic

30 Ml

Olive oil

1 Unit(s)

Celeriac

1.25 Ml

Chicken stock

4 Unit(s)

Yukon gold potatoes

60 Ml

35% cooking cream

Spinach cream

8 Handful(s)

Spinaches

125 Ml

35% cooking cream

Bay scallops

20 Unit(s)

Bay scallops

30 Ml

Olive oil

1 Unit(s)

Lemon zests

Preparation time: 45 min

Preheat your Four at 425 °F

Preparation

Peel and chop the onions.
Peel and chop the garlic.
Prepare the chicken stock.
Peel the celeri root and cut into cubes.
Peel the potatoes and cut into cubes.
Cream of celeri soup

In a saucepot with a thread of oil on med-low heat, place the onions and garlic and sweat them until translucid. Add the celeri root, potatoes and chicken stock. Bring to a boil. Lower the heat, cover and let simmer for 20 minutes or until the vegetables are soft. With a hand blender, blend the soup until it reaches a smooth consistency then add the cream and rectify the seasoning with salt and pepper. Keep hot.
Bay scallops

In a hot non-stick pan with a thread of oil and a bit of butter, sear the scallops to give them a beautiful golden color. Season and set aside on a baking sheet or plate.
Spinach cream
Bring the cream to a boil. Place the spinach and hot cream in a blender and blend until nice and smooth. Adjust seasoning and set aside.
Plating
Laddle the cream of celeri soup into a deep plate or bowl. Place the bay scallops in the center. Garnish with a thread of spinach cream, some lemon zest and some micro greens.