Truffled Bay Scallops With Celery Purée

1. 1

   Simmer broth, celery, potato, onion, and 1/4 tsp salt in a small heavy saucepan, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Add parsley and cook, uncovered, 1 minute. Puree mixture in a blender until very smooth (use caution when blending hot liquids). Keep warm in saucepan.

2. 2

   Pat scallops dry and season with 1/4 tsp salt and 1/8 tsp pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then saute scallops until barley cooked through, 2 to 3 minutes. Add truffle butter and stir until melted, then transfer scallops with a slotted spoon to a bowl. Stir celery puree into truffle butter in skillet. Spoon onto plates, then mound scallops in center and sprinkle with celery leaves.

3. 3

   Puree (without truffle butter) can be made 1 day ahead and chilled. Reheat in a microwave or in a saucepan over low heat before stirring into truffle butter.

* Per serving · 4 servings · Values may vary.