Ingredients

• Celery Root Purée

  • 2 cups celery root, peeled and diced

  • 4 stalks of green garlic minced (white and light green parts)

  • 1/2 cup 35% cream, approximately

  • Salt and pepper

• Scallops

  • 8 large scallops

  • 1 tablespoons olive oil

  • 1 tablespoons butter

Instructions

1. In a pan of salted boiling water, cook the celery root and garlic until tender. Drain.

2. In the bowl of a food processor, purée the celery root and garlic until smooth. Add the cream. Season with salt and pepper. Keep warm.

3. Pat the scallops dry with paper towels.

4. In a large non-stick skillet over high heat, sear the scallops in the oil and butter for about 2 minutes on each side. Season with salt and pepper.

5. In each plate, draw two lines with the celeriac purée using a spoon and place a scallop on each line. Drizzle with a few drops of good olive oil. Season with pepper. Garnish with chives or chervil. Serve immediately.