Grilled Scallops with Celery Root Purée and Crispy Celery Leaves
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together on a Tuesday night when I wanted something restaurant quality without the fuss. Grilled scallops with celery root purée delivers impressive flavors in under an hour, and here's the best part: celery root is incredibly affordable yet packed with vitamin K for bone health. The crispy celery leaves add textural contrast while using parts of the vegetable you might normally discard, making this recipe both economical and waste conscious. With just twenty minutes of prep, you'll have a sophisticated dinner that tastes like you spent all evening in the kitchen.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 1 poundcelery root(peeled and cubed)
- 4celery stalks(separated into leaves and stalks)
- 118 mlheavy cream
- 4 tablespoonsbutter(divided)
- 3garlic cloves(minced)
- 237 mlvegetable broth
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(cut into wedges)
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Bring vegetable broth to a boil in a large pot. Add cubed celery root and minced garlic, then reduce heat and simmer for 12-15 minutes until the celery root is fork-tender.
Tip: The celery root should be very soft to blend smoothly into a creamy purée.
- 2
While the celery root cooks, heat 1 tablespoon of butter in a small skillet over medium heat. Add celery leaves and cook for 3-4 minutes, stirring frequently, until crispy and fragrant. Season with a pinch of salt and set aside.
Tip: Watch closely to prevent the leaves from burning—they should be golden and papery.
- 3
Drain the cooked celery root and garlic, reserving 1/4 cup of the cooking liquid. Transfer to a blender, add heavy cream and 2 tablespoons of butter, then blend until smooth. Season with salt and pepper to taste.
Tip: If the purée is too thick, add the reserved cooking liquid a little at a time until you reach your desired consistency.
- 4
Preheat your grill to high heat (around 450°F). Chop the celery stalks into thin bias cuts and set aside as garnish.
Tip: Clean your grill grates well and oil them lightly to prevent the delicate scallops from sticking.
- 5
Pat the scallops completely dry once more, then brush both sides generously with olive oil. Season evenly with sea salt and black pepper on both sides.
Tip: Moisture is the enemy of a proper sear—damp scallops will steam rather than grill.
- 6
Place scallops directly on the hot grill grates. Cook for 2-3 minutes per side without moving them, until golden caramelization forms and they're just cooked through.
Tip: Resist the urge to flip them—let them develop a beautiful crust undisturbed before turning.
- 7
Warm the celery root purée gently in a saucepan over low heat, stirring in the remaining 1 tablespoon of butter and a squeeze of fresh lemon juice.
Tip: Don't overheat the purée or it may separate; gentle warming maintains its creamy texture.
- 8
Spoon the warm celery root purée onto each plate, arrange four scallops on top, and garnish with fresh thyme sprigs, crispy celery leaves, and fresh celery stalk slices. Serve immediately with lemon wedges.
Tip: Serve immediately while the scallops are still warm and the crispy celery leaves retain their texture.
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