Let’s talk fancy. I think that many times people want to make a fancy meal to impress dinner guests but they don’t know a) what elegant dish to make and b) how to make it without freaking out. Enter: the sea scallop. Since it’s a special occasion, splurging on these large sea scallops is allowed in my book. They’re fresh, light, and don’t have too “fishy” of a taste.

Serving these scallops atop a flavorful purée will make your food look appealing and add flavor to your whole dish. This is restaurant quality, folks. Bon appétit!

Celery root is such a funky looking root vegetable. Some of you might have nightmares after seeing the next picture. You’ve been warned. Celery stalks grow out of it, but the root itself has a distinct celery taste with the consistency of a potato.

Told you it’s funky! To make the purée, peel and chop the celery root and boil it with the garlic for 20 minutes until fork tender.

Chop the sun dried tomatoes, and purée in a food processor with the celery root and garlic until smooth.

Sear the scallops for two minutes on each side. Don’t overcook! They will become rubbery if cooked too long, and you’ll lose the luxurious buttery texture.

Serve atop some of the purée. Top the whole dish with chopped parsley and enjoy the praises of your masterpiece!

Seared Sea Scallops with Celery Root and Sun-Dried Tomato Purée

Prep. Time: 10 min. Cook Time: 30 min.

Ingredients:

For the Purée

1 celery root, peeled and cubed

1 tablespoon celery stalk leaves (which come attached to the root), chopped

3 garlic cloves, crushed

1 teaspoon kosher salt

1/4 cup sun-dried tomatoes, minced

1 tablespoon butter

2 tablespoon milk

3 tablespoons veggie stock

2 three-finger pinches salt

1/2 teaspoon black pepper

For the Scallops

1 lb. (9 or 10) large sea scallops

2 pinches kosher salt

2 pinches black pepper

Preparation:

Bring 4 cups of water to a boil. Add celery root, garlic, and salt to the water. Boil for 20 minutes or until fork tender. Drain and transfer to a food processor.

Add all remaining ingredients (except scallops) to the food processor and blend until smooth.

Place about 1/2 cup of the puree on each plate.

Make sure your scallops are DRY before cooking. Pat them with a paper towel if they are not. Heat a skillet over medium high heat until almost smoking. Salt and pepper each side of the scallops. Place scallops on the pan and cook for 2 minutes- don’t touch them while they cook! Flip and sear the other side for 2 more minutes. Scallops are done when juices run clear. Transfer cooked scallops atop the purée and serve hot.

Makes 2 plates.

“When the cat’s away, the mouse will…” cook? Although being away from each other is never fun, when one of us is out of town, we have the chance to make a meal that the traveler is not fond of. Traditionally, when I’m out of town, Neil goes all out with a shrimp boil. Although I really like shrimp boils, but nothing screams “MAN” more than eating an entire pot of shrimp while watching Terminator 3. When Neil is out of town I make these zucchini boats.

I love this recipe. It’s easy, healthy, and full of flavor. This is a great way to get a nice serving (or three) of vegetables, and the protein from the beans and quinoa won’t leave you hungry.

What do you cook when you have a night to yourself?

Zucchini Boats
Recipe Adapted from Real Simple
Prep Time: 25 min. Cook Time: 30 min.

Ingredients:

1/2 cup red quinoa
2 large zucchini
1 cup great northern beans, drained and rinsed
1 cup cherry tomatoes, quartered
1/2 cup raw blanched sliced almonds
2 cloves garlic, minced
1/2 cup shiitake mushrooms, sliced
1 bell pepper, diced
1/2 cup + 2 tablespoons parmesan cheese, shredded
1 tablespoon olive oil
Kosher salt to taste
Black pepper to taste

Preparation:

Preheat oven to 400°. Half the zucchini lengthwise and use a spoon to scoop out and discard the seeds. Place skin side down in a glass baking dish and set aside.

In a small stock pot, bring 1 cup of water and the quinoa to a boil. Cover, reduce heat to low, and cook for 15 minutes until all water is absorbed. Fluff with a fork.

Transfer quinoa to a large bowl and add the beans, tomatoes, almonds, garlic, mushrooms, peppers, 1/2 cup parmesan cheese, olive oil, salt and pepper. Stir until well combined.

Fill each zucchini half with the mixture, drizzle with additional olive oil and sprinkle with the remaining parmesan cheese. Cover with foil and bake for 25 minutes or until zucchini is fork tender. Remove foil and continue to bake for an additional 5 minutes.

Makes 4 large boats