Seared Diver Scallops Recipe with Apple & Celery Root Salad

ADVERTISEMENT

Kathie Lee & Hoda: Fall Harvest Recipes

In Today’s Kitchen, it is all about cooking up scallops. With all the fruits and vegetables that are starting to harvest with the fall season, there are lots of ways to cook them all up. You can combine those scallops and the fruits and veggies and make a dinner in 30 minutes or less. Kathie Lee Gifford and Hoda Kotb were joined in the kitchen by Paul Corsentino, Executive Chef of the New York City restaurant The National, who shared his Seared Diver Scallops with an Apple and Celery Root Salad Recipe. If you enjoy this recipe, check out Corsentino’s Mocha Praline Recipe.

Paul Corsentino: Seared Diver Scallops with an Apple and Celery Root Salad Recipe

Seared Diver Scallops Recipe with Apple & Celery Root Salad

Kathie Lee Gifford and Hoda Kotb were joined in the Today Show kitchen by Paul Corsentino, who shared his Seared Diver Scallops with an Apple and Celery Root Salad Recipe.

ADVERTISEMENT

Ingredients For The Salad

  • 1 cup baby mizuna
  • 1 tbsp honey roasted walnuts
  • 1/3 cup apple cider vinaigrette
  • 8 large scallops or 12 small scallops
  • 1/2 of an apple julienned
  • 1/2 of a jicama julienned
  • 1/2 of a celery root julienned
  • 1/4 cup sliced red grapes

Ingredients – Vinaigrette

  • 1 quart apple cider reduced to 1/2 cup
  • 2 tablespoons cider vinegar
  • 1/2 cup walnut oil

Directions – Vinaigrette

  1. In a bowl, mix together the vinegar, reduced cider and the walnut oil
  2. Once it is together, whisk and season the mixture with salt to taste

Putting The Salad Together

  1. In a bowl, you will want to place the jicama, grapes, celery root, mizuna and apples
  2. After placing those ingredients into a bowl, you will want to dress it with vinaigrette
  3. Now, take the scallops and place them in a pan
  4. You will want to sear the scallops until they are golden brown
  5. Place the seared scallops on top of the salad

The salad is now ready to be served. This is a great recipe to use those vegetables that are in season right now for the fall and scallops, which is a great addition to a salad.

ADVERTISEMENT
ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.