Rutabaga and Celery Root Puree with Seared Scallops

June 2, 2020
Created by Harmons
45 minutes
Serves 4
  • Puree
  • 2 Tbsp olive oil
  • 2 (3/4 lb) celery root, peeled and cut into 1" cubes
  • 2 (3/4 lb) rutabagas, peeled and cut into 1" cubes
  • 2 cloves garlic
  • 4 cups chicken or vegetable broth
  • 1/2 cup half and half
  • Salt and freshly ground pepper
  • Freshly ground nutmeg
  • Scallops
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 1/2 lb sea scallops, patted dry
  • Salt and freshly ground pepper
  • Microgreens, for garnish

In a large saucepan over medium-high heat, add oil. Add vegetables and cook until beginning to soften, stirring occasionally, about 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add salt and pepper and stir to combine. Add broth, bring to a boil, reduce heat to low and simmer, partially covered, until vegetables are tender, about 20 minutes.

Turn off heat and transfer vegetables and broth to a blender or food processor. Blend until smooth and creamy. Taste and add salt and half and half. Return to pan and season with pepper and nutmeg. Keep warm over low heat, stirring occasionally.

To cook the scallops, in a frying pan over medium-high heat, add butter and olive oil. Season scallops with salt and pepper. When oil shimmers, add scallops and cook until browned on the first side, 2-3 minutes. Turn over, season with salt and pepper and cook until browned on the second side, another 2-3 minutes. Transfer to a plate to rest, about 2 minutes.

Place a spoonful or two on 4 warmed plates. Rest scallops on top of the puree. Garnish with microgreens.