St. Paul Grill Pan Seared Scallops

4:34 PM, Feb 11, 2013   |    comments
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GOLDEN VALLEY, Minn. - Do you need a little help celebrating your sweetheart this Valentine's day? No worries. The St. Paul Grill is serving up an aprhodesiac menu that will capture all the senses.

Executive Chef Adam Bartos shared this one with us on KARE News@4 .

Pan Seared Scallops
Roasted Root Vegetables, Celery Root Puree, Roasted Garlic and Balsamic Glaze
Serves 4 people

16 ea. U-10 Scallops
12 oz Celery Root Puree
4 oz Diced Carrot
4 oz Diced Parsnips
4 oz Rutabaga
20 Whole Roasted Garlic Cloves
4 fl oz of Balsamic Glaze
4 fl oz of Olive Oil
T of Fresh Thyme
Juice of a Lemon
Salt and Pepper

Celery Root Puree

1# of Celery Root
2-3 fl oz of reserved cooking water
2 oz of Heavy Cream (optional)
1 T of butter (optional)
Salt and White Pepper

Peel skin off of celery root. Cut into ¼'s and immediately place in cold water to prevent from browning. Place celery root in a stock pot covered in water and boil. Check doneness with a fork or toothpick after 25 minutes of cooking. Remove celery root from boiling water and reserve some of the water for the puree. Using a hand mixer, whip celery root to a smooth consistency adding more reserved liquid if necessary. A small amount of cream and butter will add additional flavor and velvety consistency. Season to taste with salt and white pepper.

Root Vegetables

Small dice all root vegetables. Toss in a bowl with olive oil, fresh thyme, salt and pepper and roast on a sheet pan with a ¼ cup of water in the oven for 25-30 minutes in a 325 degree oven or until tender but not mushy.

Roasted Garlic

Place cloves of garlic in a tinfoil pouch with a small amount of olive oil. Place pouch directly in the oven on 325 degrees for approximately a half an hour. Remove from oven and let sit for additional 15 minutes at room temperature.

Balsamic Glaze

16 fl oz of Balsamic Vinegar
4 oz of sugar
1 T of black Peppercorns
2 ea bay leaves

Place all ingredients in sauce pan and slowly reduce over medium heat to ¼ of its original volume. Remove from heat and chill completely before serving.


In a sauté pan over high heat, add a small amount of olive oil to pan. Allow pan to reach smoke point and carefully add scallops. Season with salt and pepper. Allow scallops to brown on first side for up to two minutes. Carefully flip over scallops and finish in 425 degree oven for approximately 3-4 more minutes. While scallops are cooking, spread a few tablespoons of the celery root across the middle of the plate. Place root vegetables on puree. Remove Scallops from oven, and deglaze pan with fresh lemon juice. Place scallops on root vegetables. Arrange roasted garlic around each plate and zig-zag balsamic glaze over entire plate. Garnish with mirco-greens for fresh herbs and lemon

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