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Scallops and Orange Celery Root Confit

Scallops and Orange Celery Root Confit
cocktails_recipes/cocktail_pairings/fiche/scallops-orange-celery-confit
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Preparation time 15 min

Difficulty 122

What you need

(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

How to make it

  • 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.

Pairing association

Grand Cosmopolitan

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®.

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