Sauteed Scallops with Celeriac Puree and Wilted Beet Greens

One of the great joys of being both a cook and a vegetable gardener is putting together a delicious meal featuring some fresh picked vegetable.  My wife and I teamed up a couple of days ago to create a simple but delicious meal featuring beet greens that I had harvested that very afternoon.

Catherine went to the market to buy some fish.  However, she saw that sea scallops were half priced, so she brought those home instead.  Being a bit on the small size for sea scallops, we decided to stir fry them.  It so happened that we had some leftover celeriac puree in the fridge.  Catherine handled the scallops while I took care of the beet greens.

After washing and culling the greens, I put two large handfuls into a saute pan with a 1/4 cup of chicken stock.  I put the lid on and let the greens steam for a couple of minutes.  I then removed the lid and let the liquid evaporate as I moved the greens about with a pair of tongs.

When the stock was completely evaporated and the greens sufficiently wilted I added a splash of red wine vinegar, salt and pepper.

The greens were placed into two shallow bowls with a pat of butter on top.  The reheated celeriac puree was placed over the greens and the scallops over the puree.  What a fabulous combination.  This was truly a delicious winter meal.


2 Replies to “Sauteed Scallops with Celeriac Puree and Wilted Beet Greens”

  1. I’m commenting on the trial tomato BETTY that you gave me last Memorial Day. This was a classic red round medium sized tomato with good flavor. I think ROSE is still better tasting. I also did not get a large yield from this one plant, but i liked what it produced. I also grew Black Krim, but found that they went soft very quickly after ripening. We all loved Matt’s Wild Cherry, great taste(like candy) and the plant grew out of control. It must have produced a few hundred tomatoes. Thanks Greg!

    1. Hi Steve:
      Thanks for the feedback. Betty wasn’t quite as tasty as advertised. I wonder if you waited too long to harvest the Black Krim. We didn’t have that problem. You didn’t mention whether or not you liked the taste of the Black Krim. Everybody seems to love the Matt’s Wild Cherry. It has been a favorite of ours for more than ten years.
      All the best,

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