Scallop-Topped Potato And Celery-Root Puree With Lemon Brown-Butter Sauce

• 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
• 1 tablespoon cooking oil
• 2 pounds sea scallops
• 3 tablespoons chopped flat-leaf parsley
• 1 tablespoon drained capers
• 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.
5. 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.

baking potatoes, celery root, salt, freshground black pepper, butter, cooking oil, flatleaf, capers, lemon juice

Taken from www.myrecipes.com/recipe/scallop-topped-potato-celery-root-puree-with-lemon-brown-butter-sauce (may not work)