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Source: Food and Wine Quick from Scratch

Scallop-Topped Potato and Celery Root Puree with Lemon Brown-Butter Sauce
The addition of celery root gives mashed potatoes an extra, surprisingly herbal dimension. The puree provides a perfect nest for seared scallops, and a drizzle of simple but intensely flavored sauce completes this delectable dish.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 24 minutes
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1 1/2 pounds baking potatoes, (about 3) peeled and cut into 2-inch chunks
1 pound celery root, peeled and cut into 2-inch chunks
salt
fresh ground black pepper
8 tablespoons butter, at room temperature
1 tablespoon cooking oil
2 pounds sea scallops
3 tablespoons flat leaf parsley, chopped
1 tablespoon capers, drained
1 teaspoon fresh lemon juice




Put the potatoes and celery root in a medium saucepan of salted water. Bring to a boil, reduce the heat, and cook at a low boil until tender, about 20 minutes.

Reserve 1/2 cup of the cooking water, and then drain the potatoes and celery root. Put them back into the saucepan along with 1/4 teaspoon salt and a pinch of pepper. Mash over very low heat, incorporating the reserved cooking water and 5 tablespoons of the butter.

In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderately high heat. Season the scallops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half the scallops to the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, about 1 minute. Remove. Heat the remaining 1/2 tablespoon oil in the pan and cook the remaining scallops. Remove.

Reduce the heat to moderate. Add the remaining 3 tablespoons butter to the pan and cook until golden, about 2 minutes. Add the scallops and any accumulated juices, the parsley, capers, lemon juice, and 1/8 teaspoon salt. Mound the puree on plates and top with the scallops and sauce.


Wine Recommendation: A white wine with full flavor makes a fine partner for scallops; on the other hand, a wine with some acidity is good, too. Try a crisp and minerally Chablis, made entirely from chardonnay, for the best of both.


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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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