Potato-Celery Root Puree with Scallops Recipe

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Daniela Mora Modified: March 23, 2022
Potato-Celery Root Puree with Scallops Recipe

How To Make Potato-Celery Root Puree with Scallops

Velvety and well-seasoned potato and celery root puree is served overtop with a tangy brown butter sauce and plump scallops for a light but full meal!

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • lbbaking potatoes,(about 3)
  • 1lbcelery root
  • salt
  • fresh ground black pepper
  • 8tbspbutter
  • 1tbspcooking oil
  • 2lbssea scallops
  • 3tbspflat leaf parsley,chopped
  • 1tbspcapers,drained
  • 1tsplemon juice


  1. Put the potatoes and celery root in a medium saucepan of salted water. Bring to a boil, reduce the heat and cook at a low boil for about 20 minutes, until tender. Reserve ½ cup of the cooking water, and then drain the potatoes and celery root.

  2. Put them back into the saucepan along with ¼ teaspoon salt and a pinch of pepper. Mash over very low heat, incorporating the reserved cooking water and 5 tablespoons of the butter.

  3. In a large nonstick frying pan, heat ½ tablespoon of the oil over moderately high heat. Season the scallops with ¼ teaspoon of salt and ¼ teaspoon of pepper.

  4. Add half the scallops to the pan. Cook for about 2 minutes, until browned. Turn and cook for about 1 minute, until browned on the second side and just done. Remove.

  5. Heat the remaining ½ tablespoon oil in the pan and cook the remaining scallops. Remove.

  6. Reduce the heat to moderate. Add the remaining 3 tablespoons butter to the pan and cook for about 2 minutes, until golden. Add the scallops and any accumulated juices, the parsley, capers, lemon juice and ⅛ teaspoon of salt.

  7. Mound the puree on plates and top with the scallops and sauce, then serve and enjoy!


  • Calories: 578.99kcal
  • Fat: 28.22g
  • Saturated Fat: 15.30g
  • Trans Fat: 0.96g
  • Monounsaturated Fat: 8.38g
  • Polyunsaturated Fat: 2.41g
  • Carbohydrates: 49.82g
  • Fiber: 4.84g
  • Sugar: 2.96g
  • Protein: 33.24g
  • Cholesterol: 115.49mg
  • Sodium: 1279.26mg
  • Calcium: 103.59mg
  • Potassium: 1561.12mg
  • Iron: 3.50mg
  • Vitamin A: 209.12µg
  • Vitamin C: 23.14mg
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