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Maple Bourbon Glazed Scallops with Celery Root and Yam Puree and Apple Slaw

cheffd
Prep Time 20 minutes
Cook Time 20 minutes
Course first course, Main Course
Cuisine American
Servings 4 People

Ingredients
  

  • 1.5 # Large Scallops, muscle removed
  • 1 Tbsp Chopped Fresh Thyme
  • 1 Tbsp Chopped Fresh Parsley
  • 1 Tbsp Chopped Fresh Ginger
  • 1/2 Cup Bourbon or other type of Whiskey
  • 2 Tbsp Lemon Juice
  • 1 Cup Maple Syrup
  • 1/4 Cup Unsalted Butter
  • For Apple Slaw:
  • 1 Large Gala Apple
  • 1/4 Cup Shaved Red Onion
  • 1/4 Cup Julienne Red Pepper
  • 2 Tbsp Chives Cut into 1 inch Strips
  • 1/4 Cup Maple Syrup
  • 1/2 Cup Cider Vinegar
  • 1 tsp Dijon Mustard
  • 1/4 Cup Vegetable oil (Neutral)
  • For Puree:
  • 1 Lb Peeled Yams or sweet Potatoes
  • 1 Lb Peeled Celery Root
  • 1/4 Lb Butter, unsalted
  • 1/4 Cup Honey
  • Oil for Cooking
  • Salt and Pepper to taste

Instructions
 

  • Mix Ginger, Herbs, Maple, bourbon, lemon juice, and a little oil, salt and pepper. Marinate the scallops in this mix for about an hour.
  • Peel and Cut Celery Root and Yams into 1 inch Pieces. Boil in salted water, in separate pans until soft (They cook at different rates). Drain both well. Place celery root in food processor. Pulse and mix until smooth, scraping down sides as needed. Add in the yams, continue processing until smooth and mixed well. Add in honey, butter, salt, and pepper. Place in a pan to reheat when needed.
  • Make the slaw: Julienne the vegetables and apples into 1 inch strips. Mix the cider vinegar, dijon, maple, salt and pepper, drizzle in the oil while whisking until the dressing becomes emulsified. Mix all ingredients together. Set aside until needed.
  • Heat a little oil in a saute pan over medium high heat. Remove the scallops from the marinade. Save the marinade. Sear the scallops about 2 minutes per side until golden brown. Add the marinade to the pan and cook another minute or two until the scallops are completely cooked. Remove the scallops and continue reducing the marinade until it becomes a glaze.
  • Reheat the yam/celery root mix. Place on a plate. Top with the scallops. Brush or drizzle the glaze over the scallops. Then top with the slaw. Serve immediately.
Keyword Apple Slaw, Bourbon, Celery Root, Glazed, Maple, Scallops