SCALLOPS AND FRIED CELERY
The Silver Spoon, Phaidon Press
Serves 4
Ingredients
• 7 ounces shelled scallops, skirts and corals reserved
• 1 cup milk
• 1/4 cup butter
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh dill
• 1 tablespoon olive oil
• 1 celery stalk, cut into thin batons
• salt and pepper
Directions
Rinse the scallops under cold running water for 15 minutes, then place in a bowl, add the milk and let soften.
Melt the butter in a pan, add the scallop skirts and cook for about 4 minutes.
Pour in the wine and 1 cup water, season with salt and pepper and bring to a boil.
Add the dill, lower the heat and simmer for about 15 minutes, then remove from the heat and strain into a clean pan.
Add the scallops and corals and cook for about 5 minutes until tender.
Remove the scallops and corals with a slotted spoon, bring the cooking liquid to a boil and cook until slightly reduced.
Meanwhile, heat the olive oil in a small pan, add the celery and cook, stirring, for a few minutes.
Slice the scallops and arrange them like petals on four warm plates, alternating the white and the coral to create a colored flower shape.
Drizzle with the reduced cooking liquid and garnish with the celery.
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