Roasted Scallops with Celery Root Puree and Crispy Celery Leaves
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish proves that restaurant quality doesn't require hours in the kitchen. Fresh scallops paired with a silky celery root puree create something truly special in just 45 minutes total. I love how the entire celery plant gets used here, from root to leaves, making it budget friendly and wonderfully sustainable. Celery root is packed with vitamin K and antioxidants, supporting both heart and bone health while delivering that subtle, earthy flavor we're after. The crispy celery leaves add a delightful textural contrast that honestly makes the dish feel fancier than it is. This is my go to when I want to impress without the stress.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- ½ kgcelery root(peeled and cubed)
- 3celery stalks(sliced into batons)
- 237 mlcelery leaves(packed, fresh)
- 4 tablespoonsbutter(divided)
- 3 tablespoonsextra virgin olive oil
- 237 mlwhole milk(warm)
- 2garlic cloves(minced)
- 237 mlvegetable stock
- 1 teaspoonsea salt
- 1 teaspoonwhite pepper
- 2 sprigsfresh thyme
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Begin the celery root puree by combining cubed celery root, vegetable stock, and thyme sprigs in a pot. Bring to a boil, then reduce heat and simmer for 15-18 minutes until the celery root is very tender and easily pierced with a fork.
Tip: The celery root should be completely soft to ensure a smooth, creamy puree.
- 2
While the celery root cooks, prepare the celery leaf oil by blanching celery leaves in boiling salted water for 30 seconds, then immediately transferring to ice water. Squeeze dry, then blend with 2 tablespoons olive oil and a pinch of salt until smooth. Strain through a fine-mesh sieve and set aside.
Tip: Blanching the leaves sets their bright green color and removes any bitterness.
- 3
Drain the cooked celery root, reserving 1/4 cup of cooking liquid. Return to the pot and mash thoroughly with 2 tablespoons butter and the warm milk until creamy. Season with salt, white pepper, and minced garlic. Add reserved cooking liquid as needed to reach desired consistency.
Tip: A hand mixer or immersion blender creates an extra-silky texture.
- 4
Heat 1 tablespoon of butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Once foaming, add the celery batons in a single layer and cook for 6-7 minutes, stirring occasionally, until golden and caramelized. Season with salt and pepper, then transfer to a plate.
Tip: Don't overcrowd the pan; caramelization requires proper spacing and heat.
- 5
Increase heat to high and add remaining 1 tablespoon butter with 1 tablespoon olive oil to the same skillet. Season both sides of the scallops generously with salt and pepper. Working in batches if needed, sear the scallops for 2-3 minutes per side until opaque and golden brown. Do not move them while cooking to develop a proper crust.
Tip: Patience is key—resist the urge to flip too early. A golden crust indicates proper doneness.
- 6
Divide the warm celery root puree among four shallow bowls. Arrange four scallops on top of each, then distribute the caramelized celery batons around the plate. Drizzle each plate with celery leaf oil and finish with fresh lemon zest and a squeeze of lemon juice.
Tip: Serve immediately while the scallops are still warm and the puree is steaming.
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