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SCALLOPS AND CELERY ROOT CARBONARA
Sauce:
3 tablespoons olive oil
2 shallots, roughly chopped
1 leek (white part only), halved and sliced
2 garlic cloves, roughly chopped
2 slices of pancetta ( 1/8-inch thick), chopped
1/2 cup dry white vermouth
5 black peppercorns
1 bay leaf
2 sprigs of thyme
2 cups heavy cream
The Rest:
2 tablespoons olive oil
6 Maine day boat scallops, about 2 ounces each
3 tablespoons minced pancetta, fried until crisp, drained
1 1/2 celery roots, julienned
1/4 cup freshly grated Parmesan
1 1/2 cups baby arugula
Salt and pepper to taste
2 tablespoons toasted breadcrumbs
Heat the olive oil in a medium saucepan, add the shallots, leek, garlic and pancetta, sweat over moderate heat until soft but not brown. Add the vermouth, peppercorns, bay leaf and thyme, cook until reduced by half, add the cream and reduce by a third, or until the sauce coats the back of a spoon. Strain, discard solids and set aside.
Heat the olive oil in a skillet over medium-high heat, add the scallops and sear just until medium-rare (cut into a scallop to check). Remove from heat and keep warm. In another skillet, combine the crisped pancetta and the reserved cream sauce and bring to a simmer.
Briefly blanch the celery root in a pot of boiling salted water (it should still be crisp), drain well, add to the simmering sauce with the Parmesan and arugula and toss to coat. Remove from heat, adjust seasoning with salt and pepper. Divide among warmed plates, top each serving with a day boat scallop and sprinkle with breadcrumbs. Serves 6
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