Scallops with kefir and sorrel sauce and pickled celeriac

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2

By Helena Puolakka
From Saturday Kitchen

Ingredients

For the kefir sorrel sauce

  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • ½ lemon, juice and zest
  • 100g/3½oz sorrel
  • 200ml/7fl oz rapeseed oil
  • 25ml/1fl oz white wine vinegar
  • 250ml/9fl oz kefir
  • salt, to taste

For the pickled celeriac

  • 1 small celeriac, peeled and julienned
  • 1 lemon, juice only
  • 1 tbsp Lilliput capers
  • fine sea salt

For the rye crumbs

  • 2 slices dark rye bread
  • 1 tbsp unsalted butter
  • 1 tbsp finely chopped fresh chives

For the scallops

  • 1 tbsp rapeseed oil
  • 4 scallops, with shells
  • few sprigs dill
  • salt
Print Friendly, PDF & Email
data-matched-content-ui-type="image_card_stacked"
Top