Ingredients3-4 tablespoons unsalted butter, mixed with a little olive oil
- 4 leeks chopped to light green section
- 3-4 Yukon Gold potatoes, diced 1" size (3 large or 4 if medium sized)
- 1 bulb celery root, chopped under 1" dice (takes longer to cook than potatoes)
- 3 cups heavy cream
- 1 tbsp. Engage Organics Garlicsaltless
- 24-36 large scallops
- 4-5 tbsp. olive oil
- chopped chives
- Parmesan Cheese
If you are looking for an elegant and delicious presentation–this is it. And what’s better, is that you can prepare the puree and reheat it before searing the scallops for a few moments in olive oil. It’s easy and festive and certainly something to serve special guests.
Wash leeks and cut into slices up to tender green parts. Make certain they are dry.
Peel celery root and remove brown spots. Dice into pieces smaller than 1″ (They take longer to cook than potatoes)
Peel about 3-4 Yukon Gold potatoes. Dice into 1″ pieces.
Melt butter and olive over medium heat in a Dutch oven. Saute leeks until tender. Do not brown. About 8 minutes.
Add potatoes, celery root, cream, and 1 Tbsp. Engage Organics Garlicsaltless, and freshly ground pepper. Stir together and bring to boil. Lower heat, cover pot and simmer for 25-30 minutes. (Don’t let vegetables stick to bottom of pan. It will look like you are making potato soup.)
When vegetable are tender, pour 1/2 contents into Cuisinart and pulse until coarsely pureed. Pour into separate pot and process remaining vegetables in Cuisinart. Combine puree into saucepan. Adjust seasonings. Keep warm on low. (At this point you can store in refrigerator to finish preparation later. This makes the dish so accommodating for serving guests. I love recipes like this, because it makes the final prep so easy.
Now for the scallops . . .
Pat the scallops dry with paper towels and season with Garlicsaltless and pepper. Heat a saute pan over medium heat. Add olive oil and when oil is hot add half the scallops. Don’t crowd them in the pan. That will make them steam instead of searing. Cook until golden brown. It takes about 3 minutes. Flip the scallops and continue cooked 3 more minutes until cooked through. Don’t overcook, because they will be rubbery.
Now, if your puree is still warm, serve scallops over puree and drizzle with olive oil. If you’ve made the puree ahead of time, heat in saucepan until warmed through. Sear your scallops and serve. I’ve added a bit of Parmesan cheese and chopped chives on top. It’s a beautiful, delicious dish. So easy, so good, so fun to have it turn out so well. Enjoy.