Seafood in Celery Root and Lovage Broth

• 3/4 pound celery root (sometimes called celeriac), peeled with a knife and cut into 1/2-inch pieces (1 1/3 cups)
• 2 (6-inch) fresh lovage sprigs, coarsely chopped, or 1/4 cup coarsely chopped tender inner leaves from celery ribs
• 1 teaspoon table salt
• 4 cups water
• 1/2 stick (1/4 cup) unsalted butter
• 1 1/2 pound oyster mushrooms, trimmed
• 1 cup diced (1/3-inch) fennel bulb (sometimes called anise; 5 ounces)
• 1/2 cup diced (1/3-inch) sweet onion such as Vidalia or Walla Walla (2 1/2 ounces)
• 1 cup dry white wine
• 1/2 cup heavy cream
• 12 large sea scallops (1pound ), tough muscle removed from side of each if necessary
• 12 jumbo shrimp (10 to 15 per pound ), peeled
• 12 shucked Kumamoto oysters in their liquor
• 1/4 teaspoon coarsely ground black pepper
• Coarse sea salt to taste
• Garnish: fresh lovage or celery leaves, chopped

1. Simmer celery root, lovage, and 1/2 teaspoon table salt in water in a 3-quart saucepan, partially covered, until tender, 12 to 15 minutes.
2. Transfer celery root with 1 cup cooking liquid (reserving remainder) to a food processor and puree until very smooth.
3. Force puree through a fine-mesh sieve into a bowl, pressing on solids, then stir in 1 cup reserved cooking liquid.
4. Heat 2 tablespoons butter in a 2- to 3-inch-deep 12-inch heavy skillet over moderate heat until foam subsides, then cook mushrooms, fennel, onion, and remaining 1/2 teaspoon table salt, covered, stirring occasionally, until softened, 10 to 12 minutes.
5. Add wine and boil, uncovered, until reduced by half, about 3 minutes.
6. Stir in celery puree, cream, and remaining 2 tablespoons butter.
7. Add scallops and shrimp, then simmer, covered, turning occasionally, until shellfish are just cooked through, 5 to 6 minutes.
8. Divide scallops and shrimp among 4 shallow bowls, then divide vegetables from skillet among bowls using a slotted spoon.
9. Boil celery mixture in skillet over moderate heat, stirring occasionally, until reduced to about 2 cups, 8 to 10 minutes.
10. Add oysters, including their liquor, and cook over moderately low heat until edges begin to curl, about 1 minute, then transfer to bowls with slotted spoon.
11. Spoon thickened puree over seafood and vegetables, then sprinkle with pepper and sea salt.

celery root, lovage sprigs, salt, water, butter, mushrooms, fennel, sweet onion, white wine, heavy cream, necessary, jumbo shrimp, oysters, ground black pepper, salt, celery

Taken from www.epicurious.com/recipes/food/views/seafood-in-celery-root-and-lovage-broth-108678 (may not work)