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Indulge in Seared Scallops & Potato Celery Root Purée, a luxurious dish featuring perfectly cooked large sea scallops served on a velvety blend of Yukon Gold potatoes and celery root, enriched with cream. Finished with a drizzle of basil-infused olive oil and a sprinkle of fresh chives, this elegant meal is sure to impress.
Total time75 min
Ingredients10
Serving size6
Calories620
Large saucepan or Dutch oven
Colander
Salad spinner
Food processor
Paper towels
12-inch sauté pans
Small metal spatula
5 tablespoons unsalted butter
6 cups chopped leeks, white and light green parts (4 leeks)
4 cups (¾-inch) diced peeled Yukon Gold potatoes (1½ pounds)
4 cups (¾-inch) diced peeled celery root (2 pounds)
3 cups heavy cream
Kosher salt and freshly ground black pepper
24 to 26 large “dry” sea scallops