You must be logged in to post a review.
This fancy dish is simple to make and packed with flavor. It’s sure to impress your guests!
Bring 4 cups of water to a boil. Add celery root, garlic, and salt to the water. Boil for 20 minutes or until fork tender. Drain and transfer to a food processor.
Add all of the remaining puree ingredients (except scallops) to the food processor and blend until smooth.
Place about 1/2 cup of the puree on each plate.
Make sure your scallops are dry before cooking. Pat them with a paper towel if they are not. Heat a skillet over medium high heat until almost smoking. Salt and pepper each side of the scallops. Place scallops on the pan and cook for 2 minutes on the first side. Don’t touch them while they cook! Flip and sear the other side for 2 more minutes. Scallops are done when juices run clear. Transfer cooked scallops atop the purée and serve hot.
Makes 2 plates.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!