PAN SEARED SCALLOPS W CELERY ROOT & POTATO PUREE

Pan Seared Scallops w Celery Root & Potato Puree image

Provided by barbara lentz

Categories Seafood

Time 1h10m

Number Of Ingredients 10

3 Tbsp butter
3 c leeks chopped
4 clove garlic minced
3/4 lb yukon gold potatoes peeled and diced
1 lb celery root peeled and diced
1 1/2 c heavy cream
salt and pepper
12 lg sea scallops
grapeseed oil
basil infused olive oil and fresh basil chopped for serving

Steps:

1. Melt the button in a large saucepan. Add the leeks and garlic and saute for 8 to 10 minutes until tender. Add the potatoes, celery root, heavy cream , salt and pepper Lower the heat and let cook for 25 to 30 minutes.
2. Place in a food processor and process until smooth. Place back in the pan and keep warm.
3. Add the grapeseed oil to a skillet. Seson the scallops with salt and pepper and dsear about 3 minutes per side. To serve place the puree on a plate and top with scallops. Drizzle some basil olive oil around the puree and top with freah Basil