Ingredients

• 1 whole celery root
• 1-2 medium size potatoes
• 1-2 pounds Sea Scallops
• 1/4 cup cream
• 1 cup butter
• 2-3 cloves garlic
• 2-3 bay leaves
• 2-3 sprigs fresh tarragon
• 20 sage leaves ( 5 leaves per 1 serving)
• Chopped chives for garnish
• Salt and pepper
• Lemon juice

Directions

1. Peel and chop the funky looking vegetable called celery root.
2. Peel and chop potatoes.
3. Bring pot to a boil and add chopped celery root, potato, bay leaves, salt, and a sprig of tarragon. Cook until tender.
4. Drain water.
5. In a blender or food processor; add the cream, garlic, another sprig of tarragon, 1-2 T butter, salt & pepper to taste. (Adjust if needed, depending on the size of the celery root.)
6. Purée until smooth, but do not over blend as starch in the vegetables may become sticky.
7. Scallops:
8. Remove the “foot” if attached.
9. Pat scallops with paper towel and season with salt and pepper.
10. Heat pan to medium heat, add 1T butter and melt. TIP: Before adding sea scallops, allow pan to reach temperature to ensure a golden sear.
11. Cook scallops 2-3 min per side, until golden brown.TIP: Allow scallops to sear and do not touch while cooking.
12. Remove from pan.
13. Immediately add 1T butter to pan and add sage leaves leaves. Cook until crispy. TIP: only takes about a minute.
14. Browned Butter:
15. Using the same pan, Increase temperature to high.
16. Add approx. 5-7 T butter and brown until butter is foamy (about 2-3 min).
17. Remove.
18. Have fun with plating:
19. Spread celery root purée on your favourite plate(s).
20. Top with 5 seared scallops.
21. Add 5 crispy sage leaves
22. Drizzle browned butter and a squeeze of lemon.
23. Garnish with chives and chopped tarragon.
24. Serves 4.