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Scallops With Creamed Celeriac

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Ingredients

1 lb (680 g) celeriac, peeled and grated
14oz (400 g) potatoes, peeled and diced
Freshly ground black pepper
15 bay leaves
1 level tablespoon peeled and grated root ginger
16 fresh scallops, washed and wiped
oz (15 g) slightly salted butter
1 tablespoon lemon juice
Fresh dill fronds and lemon rind to garnish

Details

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4


Method

1. Cook the celeriac and potatoes in a steamer for about 15 minutes, or until they are tender, then pass them through a vegetable mill or sieve into a heatproof bowl. Thin the mixture with a little of the cooking water if necessary, and beat with a fork to make a fluffy puree. Season well with pepper. Cover the bowl and stand it over a saucepan of hot water.


2. Line the steamer with the bay leaves, sprinkle on the grated ginger and lay the scallops on top. Cover and steam for 6-7 minutes, until the scallops turn opaque and are tender when pierced with a fork.


3. Melt the butter in a saucepan and stir in the lemon juice. Spoon the potato and celeriac puree neatly onto four warmed plates and arrange the scallops beside it. Pour the lemon butter over the scallops, sprinkle with pepper and garnish with the dill and lemon rind.


Serve immediately with lightly cooked fine green beans or a green salad. You can vary the dish by using large raw prawns or cubes of halibut in place of the scallops.

ONE SERVING:-
CALORIES 245
TOTAL FAT 5g
SATURATED FAT 2g
CARBOHYDRATES 18g
ADDED SUGAR 0
FIBRE 6g
SODIUM 390mg

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