bacon wrapped scallops

Recipe by Harris Sakalis, Executive Chef at Fairmont, Southampton, Bermuda

Serves 1

Ingredients

• 3 pieces U10 Scallops (wrapped in bacon)
• Celeriac Purée (see recipe)
• Salt Roasted Celeriac (see recipe)
• Baby Zucchini (blanched)
• Baby Zucchini (ribboned)
• Golden Raisin Caper and Pomegranate Vinaigrette (see recipe)

 
 Salt Roasted Celeriac

• Celeriac
• 4 ounces Rock Salt
• Whole Celeriac
• 1 ounce Olive Oil
• Pinch Kosher Salt

 
Celeriac Purée

• 3.5 ounces Butter
• 17 ounces Celery Root (cooked and salt roasted)
• 6.5 ounces Cream
• 3 teaspoons Salt
• 1 Bay Leaf

 
Golden Raisin Caper & Pomegranate Vinaigrette

• 4 ounces Golden Raisins (re-hydrated)
• 1 ounce Pomegranate Seeds
• 1 ounce Caper Berries
• ½ ounce Diced Shallots
• ½ ounce Sliced Scallion
• 15 millilitres Rice Wine Vinegar
• 10 millilitres Pomegranate Molasses
• 45 millilitres Olive Oil
• Pinch of  Salt
• Fresh Cracked Pepper (to taste)

 
Preparation
 
Scallops
Wrap three scallops individually and place on a skewer and deep fry for 2 minutes to parch the bacon. After directly cook on the broiler until medium.

Salt Roasted Celeriac 
Preheat the oven to 190˚C.
​Marinate the celeriac with oil and season with salt pepper, cover with foil and place in the oven until tender, approximately 1-1 ½ hours in 250°F preheated oven. Allow to cool, then peel with a small knife while still slightly warm. Cut into large cubes.

Celeriac Purée
On the stove top infuse cream, bay leaf and bring to simmer. Blitz in the blender the celeriac, and strained cream until smooth, add cold butter and season. Pass the purée through a sieve, and reserve, keeping warm until ready to serve.

Golden Raisin Caper & Pomegranate Vinaigrette
For the broken vinaigrette, place raisins in a bowl and rehydrate with hot water and set aside for 2 hours.
Fine chop all the solid ingredients and mix with the liquid all together.

Assembly
Arrange the three bacon wrapped scallops on a serving plate.
Toss Celeriac cubes into the vinaigrette and spoon over the scallops. 
Garnish with the roasted baby zucchinis and seasoned zucchini ribbons.  

Serve Immediately.

The Turtle Hill Golf Club at the Fairmont Southampton, Bermuda