Scallop-Topped Potato and Celery-Root Puree with Lemon Brown-Butter Sauce

  • Active Time 20m
  • Total Time 40m

Serves 4

The addition of celery root gives mashed potatoes an extra, surprisingly herbal dimension. The puree provides a perfect nest for seared scallops, and a drizzle of simple but intensely flavored sauce completes this delectable dish. It will make you feel you're dining in a multi-starred restaurant.
WINE RECOMMENDATION:
A white wine with full flavor makes a fine partner for scallops; on the other hand, a wine with some acidity is good, too. Try a crisp and minerally Chablis, made entirely from chardonnay, for the best of both.

ingredients

  • 1 1/2 pounds baking potatoes (about 3), peeled and cut into 2-inch chunks
  • 1 pound celery root, peeled and cut into 2-inch chunks
  • Salt
  • Fresh-ground black pepper
  • 8 tablespoons butter, at room temperature, divided
  • 1 tablespoon cooking oil, divided
  • 2 pounds sea scallops
  • 3 tablespoons chopped flat-leaf parsley
  • 1 tablespoon drained capers
  • 1 teaspoon lemon juice

directions

Put the potatoes and celery root in a medium saucepan of salted water. Bring to a boil, reduce the heat, and cook at a low boil until tender, about 20 minutes.

Reserve 1/2 cup of the cooking water, and then drain the potatoes and celery root. Put them back into the saucepan along with 1/4 teaspoon salt and a pinch of pepper. Mash over very low heat, incorporating the reserved cooking water and 5 tablespoons of the butter.

In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderately high heat. Season the scallops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half the scallops to the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, about 1 minute. Remove. Heat the remaining 1/2 tablespoon oil in the pan and cook the remaining scallops. Remove.

Reduce the heat to moderate. Add the remaining 3 tablespoons butter to the pan and cook until golden, about 2 minutes. Add the scallops and any accumulated juices, the parsley, capers, lemon juice and 1/8 teaspoon salt. Mound the puree on plates and top with the scallops and sauce.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1370

nutrition information per serving

641 calories; 29g total fat; 137mg cholesterol; 571mg sodium; 53g carbohydrates; 5g fiber; 43g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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