Seared Sea Scallops with Celery Root and Sun-Dried 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
• 1/4 cups Sun-dried Tomatoes, Minced
• 1 Tablespoon Butter
• 2 Tablespoons Milk
• 3 Tablespoons Veggie Stock
• 2 pinches Salt
• 1/2 teaspoons Black Pepper
• 1 pound Large Sea Scallops
• 2 pinches Kosher Salt
• 2 pinches Black Pepper

1. Bring 4 cups of water to a boil.
2. Add celery root, garlic, and salt to the water.
3. Boil for 20 minutes or until fork tender.
4. Drain and transfer to a food processor.
5. Add all of the remaining puree ingredients (except scallops) to the food processor and blend until smooth.
6. Place about 1/2 cup of the puree on each plate.
7. Make sure your scallops are dry before cooking.
8. Pat them with a paper towel if they are not.
9. Heat a skillet over medium high heat until almost smoking.
10. Salt and pepper each side of the scallops.
11. Place scallops on the pan and cook for 2 minutes on the first side.
12. Dont touch them while they cook!
13. Flip and sear the other side for 2 more minutes.
14. Scallops are done when juices run clear.
15. Transfer cooked scallops atop the puree and serve hot.
16. Makes 2 plates.

celery, garlic, kosher salt, stalk, tomatoes, butter, milk, veggie stock, salt, black pepper, salt, black pepper

Taken from tastykitchen.com/recipes/main-courses/seared-sea-scallops-with-celery-root-and-sun-dried-tomato-purc3a9e/ (may not work)