INGREDIENTS
- 1/4 cup extra-virgin olive oil
- 2 tbsp. sherry vinegar
- 2 tbsp. balsamic vinegar
- 2 tbsp. finely chopped black truffles, plus 2 oz. thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 lb. celery root, peeled and roughly chopped
- 2 cups chicken stock
- 1 cup heavy cream
- 8 split beef marrow bones
- 1/2 cup distilled white vinegar
- 6 diver scallops
- Chicory or other peppery lettuce, to serve
- Celery leaves and fleur de sel, to garnish
INSTRUCTIONS
- To make the vinaigrette, whisk together oil, sherry and balsamic vinegars, finely chopped truffles, and salt and pepper; set aside.
- To make the celery purée, bring celery root, stock, and cream to a boil in a 4-qt. saucepan over medium-high heat, and cook, stirring, until very tender, about 35 minutes. Using a slotted spoon, transfer celery root to a food processor, and purée with 1/4 cup cooking liquid; transfer to a bowl, season with salt and pepper, and set aside.
- Using a paring knife, remove raw marrow from bones, and slice thinly; reserve. Bring distilled vinegar and 10 cups water to a boil in a 6-qt. saucepan over high heat, and add bones; cook until bones are bright white, about 45 minutes. Drain and let cool. Meanwhile, bring 1″ of water to a boil in a 4-qt. saucepan with a steamer basket insert; add scallops and cook until cooked through, about 5 minutes. Remove scallops and let cool; cut into 1/4″-thick slices, and set aside.
- To serve, heat broiler to high. Place bones, cavity side up, on a rimmed baking sheet, and fill each with 1/4 cup celery root purée. Alternately lay scallop and black truffle slices on top of purée; drizzle with some of the vinaigrette. Lay slices of bone marrow lengthwise over scallops and truffles, and then broil until marrow is just melted, about 1 minute. Transfer to serving plates with a bed of lettuce underneath, and garnish with celery leaves and fleur de sel; drizzle more vinaigrette over marrow.
saveur.com
INSTRUCTIONS
- To make the vinaigrette, whisk together oil, sherry and balsamic vinegars, finely chopped truffles, and salt and pepper; set aside.
- To make the celery purée, bring celery root, stock, and cream to a boil in a 4-qt. saucepan over medium-high heat, and cook, stirring, until very tender, about 35 minutes. Using a slotted spoon, transfer celery root to a food processor, and purée with 1/4 cup cooking liquid; transfer to a bowl, season with salt and pepper, and set aside.
- Using a paring knife, remove raw marrow from bones, and slice thinly; reserve. Bring distilled vinegar and 10 cups water to a boil in a 6-qt. saucepan over high heat, and add bones; cook until bones are bright white, about 45 minutes. Drain and let cool. Meanwhile, bring 1″ of water to a boil in a 4-qt. saucepan with a steamer basket insert; add scallops and cook until cooked through, about 5 minutes. Remove scallops and let cool; cut into 1/4″-thick slices, and set aside.
- To serve, heat broiler to high. Place bones, cavity side up, on a rimmed baking sheet, and fill each with 1/4 cup celery root purée. Alternately lay scallop and black truffle slices on top of purée; drizzle with some of the vinaigrette. Lay slices of bone marrow lengthwise over scallops and truffles, and then broil until marrow is just melted, about 1 minute. Transfer to serving plates with a bed of lettuce underneath, and garnish with celery leaves and fleur de sel; drizzle more vinaigrette over marrow.
saveur.com
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