Seafood in Celery Root and Lovage Broth

1. 1

   Simmer celery root, lovage, and 1/2 teaspoon table salt in water in a 3-quart saucepan, partially covered, until tender, 12 to 15 minutes.

2. 2

   Transfer celery root with 1 cup cooking liquid (reserving remainder) to a food processor and puree until very smooth.

3. 3

   Force puree through a fine-mesh sieve into a bowl, pressing on solids, then stir in 1 cup reserved cooking liquid.

4. 4

   Heat 2 tablespoons butter in a 2- to 3-inch-deep 12-inch heavy skillet over moderate heat until foam subsides, then cook mushrooms, fennel, onion, and remaining 1/2 teaspoon table salt, covered, stirring occasionally, until softened, 10 to 12 minutes.

5. 5

   Add wine and boil, uncovered, until reduced by half, about 3 minutes.

6. 6

   Stir in celery puree, cream, and remaining 2 tablespoons butter.

7. 7

   Add scallops and shrimp, then simmer, covered, turning occasionally, until shellfish are just cooked through, 5 to 6 minutes.

8. 8

   Divide scallops and shrimp among 4 shallow bowls, then divide vegetables from skillet among bowls using a slotted spoon.

9. 9

   Boil celery mixture in skillet over moderate heat, stirring occasionally, until reduced to about 2 cups, 8 to 10 minutes.

10. 10

    Add oysters, including their liquor, and cook over moderately low heat until edges begin to curl, about 1 minute, then transfer to bowls with slotted spoon.

11. 11

    Spoon thickened puree over seafood and vegetables, then sprinkle with pepper and sea salt.

* Per serving · 4 servings · Values may vary.