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Nantucket Bay Scallops with Celery Root and Truffles
Chef Drew Belline of Floataway Café – Atlanta, GA
Adapted by
January 2008

Yield: 2 Servings


    Nantucket Bay Scallops with Celery Root and Truffles by Chef Drew Belline of Floataway Café on StarChefs.comPickled Celery Hearts:
  • ½ cup sugar
  • ½ cup white wine vinegar
  • ½ ounce celery hearts

    Celery Root Puree:
  • 1 ounce butter
  • 1 shallot
  • 1 clove garlic
  • 1 celery root, peeled and diced
  • Salt and pepper
  • 6 ounces chicken stock
  • 3 ounces fresh cream

    Celery Salad:
  • ½ ounce celery heart leaves
  • ½ ounce celery leaves
  • ½ ounce pickled celery hearts
  • Olive oil
  • Truffle oil
  • 1 black burgundy truffle
  • Fleur de sel

  • 2 Tablespoons olive oil
  • 8 ounces Nantucket Bay scallops
  • 1 ounce butter
  • 1 sprig thyme
  • 1 bay leaf

For the Pickled Celery Hearts:  
In a pot over low heat, dissolve sugar into white wine vinegar. Chill. Thinly slice celery hearts and marinate for 30 minutes.

For the Celery Root Puree:
In a pot over medium heat, add butter and sweat shallot, garlic and diced celery root. Season. Add chicken stock and simmer until tender. Transfer to blender, puree and strain. Add cream, mix and reserve in a warm place.

For the Celery Salad:
In a bowl, tear the celery greens into small, uniform pieces. Add pickled celery hearts. Dress with olive oil, truffle oil, and shaved truffle. Season with fleur de sel and reserve.

For the Scallops:
Pat the scallops dry and season. In a large pan, heat olive oil and add scallops, allowing to brown on one side. Add butter, thyme, and bay leaf and gently toss. Remove from heat and reserve pan drippings.

To Assemble and Serve:
Ladle warm Celery Root Puree on a plate. Arrange Scallops on top and add pan drippings. Garnish with Celery Salad.

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