These scallops are the kind of appetizer that makes silence fall at the table — golden on top, tender inside, and resting on a cloud of earthy, buttery celery root purée. It’s delicate, minimal, and packed with depth. No need for garnish — just real texture and flavor.
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📝 Ingredients (serves 2–3 as an appetizer):
For the scallops: • 6 large sea scallops, patted very dry • Salt & freshly cracked black pepper • 1 tbsp neutral oil • 1 tbsp butter
For the purée: • 1 medium celery root (peeled and cubed) • 1 small potato (peeled, cubed) • 1 tbsp butter • ⅓ cup cream or milk • Salt to taste
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🔥 Instructions: 1. Make the purée: Boil celery root and potato in salted water until tender. Drain and blend with butter, cream, and salt until smooth and silky. Keep warm. 2. Prep the scallops: Dry scallops thoroughly. Season with salt and pepper. 3. Sear: Heat oil in a stainless or cast iron skillet over high heat. Add scallops and sear 1.5–2 minutes per side until golden crust forms. Add butter in the last 30 seconds to baste. Don’t overcook. 4. Plate: Spoon a small layer of warm purée on a ceramic plate. Place scallops on top. Let the natural juices mix into the base. No need for extras.
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