The Pioneer Woman Tasty Kitchen
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Seared Sea Scallops with Celery Root and Sun-Dried Tomato Purée

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Level: Easy

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Description

This fancy dish is simple to make and packed with flavor. It’s sure to impress your guests!

Ingredients

  • FOR THE TOMATO PUREE:
  • 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
  • ¼ cups Sun-dried Tomatoes, Minced
  • 1 Tablespoon Butter
  • 2 Tablespoons Milk
  • 3 Tablespoons Veggie Stock
  • 2 pinches Salt
  • ½ teaspoons Black Pepper
  • FOR THE SCALLOPS:
  • 1 pound Large Sea Scallops
  • 2 pinches Kosher Salt
  • 2 pinches Black Pepper

Preparation

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.

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