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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®.
