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Dazzle your friends with this fantastic meal, courtesy of Chef Grant Achatz. Puree of Celeriac Soup w/Glazed Celeriac and Curried Apples; Maine Diver Scallops w/Butternut Squash, Prosciutto, and Orange Rind Vapor.
Gameplan
3 Days Ahead:
Make and Reduce the Stock & Nage
2 Days Ahead:
Simmer the Soup
Dry the Prosciutto
1 Day Ahead:
Bake the Apples
Blanch the Celery
Glaze the Celeriac and Squash
On the Day:
Sear the Scallops
Froth the Nage
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