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- > Scallops and Orange Celery Root Confit
15 min
(serves 10)
Sautéed scallops:
- 10 scallops
- ½ oz olive oil
- 1 oz Grand Marnier® Cordon Rouge liqueur
- Salt and pepper
- 3 slices of bresaola
20 thin slices Granny Smith apple
- ½ oz lemon juice
Celery root confit:
- 2 oz celery root cut into 10 cubes
- 3½ oz orange juice
- 2 tsp. sugar
- 1 oz Grand Marnier® Cordon Rouge liqueur
- In a skillet, heat the oil and brown the slices of bresaola until they are crispy. Remove from the pan and transfer to paper towelling.
- In the same pan, sauté the scallops, then season and flambé with the Grand Marnier® liqueur.
- Coat the apple slices with lemon juice so that they don’t brown.
- Blanch the celery root cubes in boiling water. Drain then cook over low heat with the remaining ingredients until the liquid has evaporated.
- Arrange on skewers as shown in the photo.
Grand Cosmopolitan
Bartender's tip
For a touch of sophistication, add a teaspoonful of egg white to the mixture in the shaker. This will yield a beautiful white mousse on the surface of your cocktail without altering its flavour.
A very harmonious cocktail that pairs the tangy notes of cranberry juice with the roundness of Grand Marnier®.
