Seared Scallops with Celery Root Puree and a Microgreen Salad

Celery Root Puree

2-3 medium to large celery roots, scrubbed, washed, and trimmed

Two lemons, quartered

Water to cover

Salt and pepper

Butter and heavy whipping cream to taste

1. After scrubbing the celery root and removing all the dirt, etc., (there will be a lot of dirt),but not skinning the root, cover the roots in a large, heavy-bottomed saucepan.  Squeeze the quartered lemons into the pot, and through the rinds in.  Boil, covered, for about 1 hour and a half, checking after 45 minutes every 15 minutes with a knife.  The knife should completely pierce the entire celery root.

2.  Skin the celery root, and chop into pieces.  Place in a blender or food processor and add a few tablespoons of butter and cream until the mixture purees nicely.  Add salt and pepper to taste.  Reheat in a heavy bottomed saucepan before serving.

Scallops

3-5 medium sized scallops per person (There will be enough puree for about 4 people)

Butter

Salt and Pepper to taste

Flour

Microgreens, washed

Sherry vinegar

Olive Oil

1.  Heat 3-4 tablespoons of butter in a medium frying pan.  Season both sides of the scallops with salt and pepper, dredge each scallop lightly in flour.  Toss the microgreens in a small metal bowl with a drizzle of vinegar, olive oil, and salt and pepper.  Once the pan is very hot, sear the scallops, about 1 and a half minutes a side or until slightly firm but not over done and still slightly translucent.  Remove from heat and plate on a bed of celery root, pouring some of the drippings over each plate Top each plate with a pile of microgreens.

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