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!
- 1½lbbaking potatoes,(about 3)
- 1lbcelery root
- fresh ground black pepper
- 1tbspcooking oil
- 2lbssea scallops
- 3tbspflat leaf parsley,chopped
- 1tsplemon juice
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.
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.
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.
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.
Heat the remaining ½ tablespoon oil in the pan and cook the remaining scallops. Remove.
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.
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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