I was looking for “Fun Things to do in Seattle in the Fall” on the internet recently and I came across an event featuring a Russian string quartet. I thought to myself; this could be fun and something different. I met some amazing people having appetizers and Champagne. Even though we had never met and came from different backgrounds we all had a similar passion for beautiful music (and tasty food as it turns out). We shared stories over food and drink in a beautiful setting near Bellevue Washington.
This was a private home, the setting was very intimate and I had the privilege of sitting less than 5 feet away from the quartet while they plucked away at their violins and cello. It was a truly magical evening that I will remember for a long time and I would recommend if you get the chance to see something like that – take it! I was really pleased to see quite a few children there that all seemed interested throughout the event. I love how music can speak to all generations and all cultures without needing translation. I found that 10-year-old children were just as intrigued as I and others slightly older than 10, lol. Music transcends all ages and backgrounds; it is truly universal. The evening left a great impression on me and inspired me to create something elegant that would be fitting at any private gathering in a home.
Here we have a Pan- Seared Jumbo Scallop with a Celery Root Puree, Braised Pork and Pickled Peppers – sure to evoke a flood of emotions for any guest you serve it to. A great couple of bites for an elegant evening such as the one listed.
Ingredients:
- 1 jumbo scallop
- 2-3 pieces pork belly (or thick-cut bacon)
- small handful pickled sweet peppers
- 1 small celery root (cut into small equal-sized cubes)
- 1 tbsp butter
Simmer the celery root in salted water until fork-tender, blend with a bit of the blanching water and the butter. You can add more of the boiling liquid if needed to reach a smooth consistency. Sear the scallop on one side over medium-high heat for 2 minutes or until browned on one side. Finish in a 350-degree oven without turning over for 3 minutes to cook all the way through.
Chop the pork belly to 1/4 in cubes. Place a large spoonful of the puree in the middle of the plate and using the back of the spoon swirl in a circular motion to create a base for the other ingredients. Place the pork belly in a small pile offset from the center of the puree to stack the scallop on. Place a small handful of the peppers around the pork belly but still within the circle of celery root. Place the scallop on top and optionally you can place some micro greens or dill to garnish. Drizzle with a bit of olive oil to tie all of the flavors together.
