Scallops with balsamic caramel, mashed celeriac

Noix de Saint-Jacques au caramel balsamique, écrasée de céleri-rave : instructions

• Preparing the mashed potatoes
  • 1
    Rinse and peel the celery, cut it into large cubes, and do the same with the potatoes.
  • 2
    Place the vegetables in a large pot of cold salted water with two sprigs of thyme, and cook them for 25 minutes.
  • 3
    Once cooked, drain the vegetables, reserving a little of the cooking liquid.
    Add the olive oil and mash them with a potato masher. Finish mashing with a fork until the mixture is smooth and fairly firm; adjust the consistency with the vegetable cooking liquid.
    
  • 4
    Season with salt and pepper to taste, stir a few times, and keep the purée warm.
    
    The Chef's Tip

    Warm your plates in an oven preheated to 60°C so the dish doesn’t get cold when you serve it. Since you’ll be plating each dish individually, this will take a little time.
• Making balsamic caramel
  • 5
    Reduce the balsamic vinegar and brown sugar over medium heat for a few minutes.
    
    Be careful when cooking this caramel; do not add cold water, as this may cause splattering and burns.
    
  • 6
    Turn off the heat as soon as the sauce begins to thicken and become syrupy.
    
    The Chef's Tip

    If you let it cook too long, the caramel will burn, but you won't notice it because of the dark color of the balsamic vinegar.
    
  • 7
    Once the caramel is off the heat, stir in the heavy cream.
    Mix well and keep the balsamic caramel warm.
• Scallop Bites
  • 8
    Dust the scallops with flour and tap them to remove any excess flour.
    
• Scallop Appetizer
  • 9
    Melt the butter in a skillet over high heat, then cook the scallops for 2 minutes on each side.
    Season with salt and pepper, then remove from the heat. The scallops should be golden brown but still tender.
    
• Final assembly
  • 10
    Rinse and slice the lemon into rounds, then cut into wedges, depending on your chosen garnish.
    Rinse and chop the chives.
    Prepare all the garnishes you want to use when plating your dish (lamb’s lettuce, vinaigrette, etc.). Everything should be ready and within reach to make plating easier!
  • 11
    Let's get started—the clock is ticking ⌛
    Place a pastry ring on the plate, fill it with celery purée, and press it down firmly.
    Remove the ring, sprinkle the purée with a little chopped chives, then arrange 6 scallops around or on top.
    
  • 12
    Spoon 2–3 tsp of balsamic caramel onto the plate in the most decorative way you can!
    Garnish the plate with lamb's lettuce leaves, lemon slices, or other toppings, and serve piping hot!