F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Scallop-Topped Potato and Celery-Root Puree with Lemon Brown-Butter Sauce
© Melanie Acevedo

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

  • SERVINGS: 4
  • FAST

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.

  1. 1 1/2 pounds baking potatoes (about 3), peeled and cut into 2-inch chunks
  2. 1 pound celery root, peeled and cut into 2-inch chunks
  3. Salt
  4. Fresh-ground black pepper
  5. 8 tablespoons butter, at room temperature
  6. 1 tablespoon cooking oil
  7. 2 pounds sea scallops
  8. 3 tablespoons chopped flat-leaf parsley
  9. 1 tablespoon drained capers
  10. 1 teaspoon lemon juice
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Suggested Pairing

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.

You Might Also Like

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.