pan seared scallops w celery root & potato puree
yummy
prep time
10 Min
cook time
1 Hr
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 3 tablespoons butter
- 3 cups leeks chopped
- 4 cloves garlic minced
- 3/4 pound yukon gold potatoes peeled and diced
- 1 pound celery root peeled and diced
- 1 1/2 cups heavy cream
- salt and pepper
- 12 large sea scallops
- grapeseed oil
- basil infused olive oil and fresh basil chopped for serving
How To Make pan seared scallops w celery root & potato puree
-
Step 1Melt the button in a large saucepan. Add the leeks and garlic and saute for 8 to 10 minutes until tender. Add the potatoes, celery root, heavy cream , salt and pepper Lower the heat and let cook for 25 to 30 minutes.
-
Step 2Place in a food processor and process until smooth. Place back in the pan and keep warm.
-
Step 3Add the grapeseed oil to a skillet. Seson the scallops with salt and pepper and dsear about 3 minutes per side. To serve place the puree on a plate and top with scallops. Drizzle some basil olive oil around the puree and top with freah Basil
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