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COLAVITA Citrus Scallops with Fennel-Celery Root Puree
Serves:8

Colavita had the pleasure of partnering with Certified Executive Chef John Littlewood during the World of Flavors - A Mediterranean Odyssey conference held at the Culinary Institute of America at Greystone in St. Helena, CA.  Chef John delighted attendees with these enticing dishes showcasing Colavita's authentic Italian products:

Colavita Citrus Scallops with Fennel-Celery Root Puree , Colavita Olive Oil and Buttermilk Ice Cream in Mini Filo Cups and Lemon Olive Oil Cake with Panna Cotta, Cranberry Compote and Colavita Raspberry Glace.

Chef Littlewood is a Certified Executive Chef with a wide range of experience, including stints in Michelin starred restaurants and luxury hotel barges in France, as well as years of culinary instruction and private chef experience.  He is the author of Celebrating the Seasons; a cookbook based on his experience as Executive Chef at Sonoma's renowned Westerbeke Ranch, and has contributed numerous recipes to both Cooking Light and Bon Appetit magazines. John is presently the Executive Chef at Oliver's Market in Cotati, California.

Origin: Chef John Littlewood
Ingredients:

Scallops
1/2 pound fresh scallops, preferably diver scallops 10-20 size
3 ounces COLAVITA Limonolio
4 tablespoon lemon juice
1 teaspoon salt
2 tablespoons chopped fennel fronds
1/2 shallot, minced
2 ounces fresh orange juice
1 tablespoon lemon zest
1 tablespoon orange zest
1/2 teaspoon sugar
Tiny pinch cayenne pepper

Fennel-Celery Root Puree
2 fennel bulbs, trimmed and chopped medium size
1 celery root, peeled and chopped medium size
1 russet potato, peeled and chopped medium size
1 Granny Smith apple, peeled, cored and cut into wedges
1 teaspoon sugar
2 teaspoons kosher salt


Preparation:

Prepare the scallops: Pull off any side muscles and cut scallops in half.  Bring a few quarts of salted water to a boil; add scallops and cook exactly one minutes.  Drain and spread out on a baking sheet, chill.  In a bowl, mix together the remaining ingredients; add cold scallops.  Toss to coat.  Marinate at least 4 hours or overnight.
Prepare the puree: Bring a large pot of salted water to a boil, add the fennel; simmer 5 minutes.  Add celery root, potato and apple; simmer 20 minutes more.  When all the ingredients are very soft, drain well and place in a blender or food processor along with the sugar and salt; process until very smooth.
To serve:  Place a few teaspoons of puree into each scallop shell or serving dish, top with 1/2 scallop and some of the marinade.  Serve immediately.  Serves 8 as an appetizer.
Per Serving: 165 Calories (58.2% from fat); 11g Fat (1g Sat, 8g Mono, 1g Poly); 6g Protein; 12g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 1956mg Sodium.  Food Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat.