Seared  Scallops with Celery Root Puree

Ingredients:  Celery root puree

6 ounces celery root, cut into ¼ inch cubes

½ cup whole milk

½ cup heavy cream

2 garlic cloves

2 tbsp chopped parsley

1 tbsp unsalted butter

Salt to taste

Directions

1.        Add all ingredients except for the salt and parsley into a small saucepan and  bring to a boil.  When just starting to boil reduce heat to a simmer.  Let simmer until celery root is easily pierced with a fork. 25-30 minutes.

2.       Pour ingredients into a blender and puree until smooth.  You can do this in two batches if you need to.  Transfer to a bowl.  Mix in chopped parsley.  Season with salt.

Ingredients:  Seared scallops

6 sea scallops

2 tbsp vegetable oil

micro greens

Salt and pepper to taste

Directions

1.       Pat scallops dry.  Season with salt and pepper.  

2.       Over medium high heat add vegetable oil to pan.  When oil is starting to shimmer place scallops in pan.  Cook about 1 ½ minutes on each side.

3.       Take out and place on paper towel.

4.       Place about 2 tbsp of the celery root puree on a plate.  Place micro greens on top of puree.  Place scallop on top.  Serve as an appetizer to start a meal.