Seared Sea Scallops with Celery Root and Sun-Dried Tomato Puree Recipe

Name: Seared Sea Scallops with Celery Root and Sun-Dried Tomato Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Celery Root, Peeled And Cubed; 3 cloves Garlic, Crushed; 1 teaspoon Kosher Salt; 1 Tablespoon Celery Stalk Leaves (which Come Attached To The Root), Chopped; 1/4 cups Sun-dried Tomatoes, Minced; 1 Tablespoon Butter; 2 Tablespoons Milk; 3 Tablespoons Veggie Stock; 2 pinches Salt; 1/2 teaspoons Black Pepper; 1 pound Large Sea Scallops; 2 pinches Kosher Salt; 2 pinches Black Pepper

Servings: persons

1 whole Celery Root, Peeled And Cubed
3 cloves Garlic, Crushed
1 teaspoon Kosher Salt
1 Tablespoon Celery Stalk Leaves (which Come Attached To The Root), Chopped
1/4 cups Sun-dried Tomatoes, Minced
1 Tablespoon Butter
2 Tablespoons Milk
3 Tablespoons Veggie Stock
2 pinches Salt
1/2 teaspoons Black Pepper
1 pound Large Sea Scallops
2 pinches Kosher Salt
2 pinches Black Pepper

1
Bring 4 cups of water to a boil.
2
Add celery root, garlic, and salt to the water.
3
Boil for 20 minutes or until fork tender.
4
Drain and transfer to a food processor.
5
Add all of the remaining puree ingredients (except scallops) to the food processor and blend until smooth.
6
Place about 1/2 cup of the puree on each plate.
7
Make sure your scallops are dry before cooking.
8
Pat them with a paper towel if they are not.
9
Heat a skillet over medium high heat until almost smoking.
10
Salt and pepper each side of the scallops.
11
Place scallops on the pan and cook for 2 minutes on the first side.
12
Dont touch them while they cook!
13
Flip and sear the other side for 2 more minutes.
14
Scallops are done when juices run clear.
15
Transfer cooked scallops atop the puree and serve hot.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Celery Root, Peeled And Cubed, 3 cloves Garlic, Crushed, 1 teaspoon Kosher Salt, 1 Tablespoon Celery Stalk Leaves (which Come Attached To The Root), Chopped, and more.

Yes, Seared Sea Scallops with Celery Root and Sun-Dried Tomato Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Sea Scallops with Celery Root and Sun-Dried Tomato Puree

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