What's Cooking: Scallops with Celery Root Puree

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Luis Polanco, executive chef at H20 in Smithtown, shows News 12's Lily Stolzberg how to make sauteed Peconic Bay scallops with a celery root puree and fresh perigord black truffle.

Recipe:
Ingredients:
1/2 clove garlic, crushed
1 pounds peeled celery root1
Yukon gold potato
3 cups milk (enough to cover)
Half a stick of unsalted
Coarse salt and ground white pepper
8oz Peconic Bay scallops
1 tablespoon unsalted butter
Coarse salt to taste
Fine cut chives
Parmesan cheese
Black Perigord truffles
(optional: 1 tsp truffle oil as substitute)

Instructions:
Celery Root purée:
1. Place the garlic, celery root and Yukon gold potato in a medium pot and cover with milk.
2. Simmer until the celery root is tender, but not falling apart.
3. Strain celery root and potato reserving some of the milk.
4. Place half of the vegetable mixture in a food processor and/or blender. Add the celery root, half the potato, unsalted butter and a touch of milk to aid the blending process.
5. In a mixing bowl, add the finely blended mixture to the soft celery root and create a buttery soft purée. Season to taste with salt and white pepper.

Scallops:
1. Remove small boot from which scallop once attached to the its shell.
2. Place about 1 tablespoon of unsalted butter to cast iron skillet or Teflon pan until just about turning color.
3. Sear scallops until they develop a golden-brown color then turn for even cooking. (2-3 minutes total)

Plating:
-Place the celery root purée across the plate and smear with the back of a spoon.
-Place golden seared Peconic bay scallops over the purée.
-Dress the scallops with some fresh grated Parmesan and chives.
-Gently slice very thin truffles over the dish, as to add aroma but not to overpower the scallops.

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