Seared Scallops On Celeriac Puree

• 1 lb celeriac (celery root), peeled and chopped
• 1/2 cup milk
• 1/3 cup heavy cream
• 1 None shallot, finely chopped
• 1 sprig thyme
• 1 strip lemon peel
• 16 None scallops, cleaned, on shells
• 2 tbsp butter
• None None FOR THE CAPER ROSEMARY OIL
• 1/4 cup extra-virgin olive oil
• 1 tbsp verjuice or white wine vinegar
• 1 tbsp baby capers, rinsed
• 2 tsp chopped rosemary

1. Place celeriac, milk, cream, shallot, thyme and lemon peel in a medium saucepan on medium heat. Bring to a boil. Reduce heat to low. Simmer 20-25 mins, until celeriac is tender.
2. Discard thyme and lemon peel. Using an immersion blender or food processor, puree mixture until smooth. Season to taste and keep warm.
3. Preheat the oven to 350u0b0F. Remove scallops from shells. Arrange empty shells on a baking pan. Bake 5 mins. Keep warm.
4. For the caper rosemary oil, place all ingredients in a saucepan on medium heat. Heat 2-3 mins, stirring.
5. Melt butter in a large skillet on medium-high heat. Sear scallops 30-60 seconds each side, until lightly golden. Season to taste.
6. Place a heaping teaspoonful of puree onto each warm shell. Top with a scallop and spoon hot oil over to serve.

celery root, milk, heavy cream, shallot, thyme, lemon peel, on shells, butter, caper rosemary oil, extravirgin olive oil, white wine vinegar, baby capers, rosemary

Taken from recipes-plus.com/api/v2.0/recipes/25459 (may not work)