Appetizer
Roasted Scallop & Celery Root Velouté with Crispy Sage Oil
A play on surf-and-turf: creamy roasted celery root velouté infused with sake and dashi stock, crowned with a seared hand-dived scallop and finished with a sophisticated sage oil and a whisper of smoked sea salt. This is restaurant technique—silky, umami-rich, and utterly unexpected.
286calper serving
10gprotein
28gcarbs
14gfat
20min prep 35min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Roasted Vegetables Recipe 45 min
- Chicken Shawarma Recipe 45 min
- Chicken Satay Recipe 42 min
- Buddha Bowl Recipe 55 min
- Tofu Stir Fry Recipe 40 min
- Vegetable Soup Recipe 55 min
- Cauliflower Rice Recipe 18 min
- Stuffed Portobello Mushrooms Recipe 45 min
Cook these next
They reuse what this recipe already has you buying.
Crispy Polenta Squares with Bagna Cauda, Roasted Anchovy & Crispy Sage
Appetizer · 412 cal
Crispy Tomato Phyllo Cigars with Whipped Ricotta & Burnt Honey
Appetizer · 341 cal
Elote Bisque Shot with Crispy Sage Oil & Charred Corn Kernel
In-between · 436 cal
Pan-Seared Red Snapper en Papillote with Ackee Foam, Charred Sea Beans & Passion Fruit Beurre Blanc
Lunch · 1213 cal
Crispy Jamón Croquetas with Roasted Red Pepper Emulsion & Sherry Gastrique
In-between · 949 cal
Seared Diver Scallops with Corn Silk Velouté & Crispy Sage
Lunch · 583 cal