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Stacey_Stauffer

Brown-Buttered-Seared Scallops With Sunchokes And Root Vegetable Puree

by on ‎02-05-2015 05:46 PM

Although it's tough to balance work hours, family time, and personal time, my favorite hobby happens to benefit the whole family -- Cooking! 


I've always had a passion for cooking whether it's trying out new recipes or tweaking old ones to perfection. I decided to share this passion of mine with you every week by posting a recipe! 


So what's on the menu as I dish up my first ever recipe for you? How does Brown Buttered-Seared Scallops with Sunchokes and Root Vegetable Puree sound? Here's how you make it! 


 


Ingredients


Serves 2


12 ounces scallops (bay or sea, I like the big ones for this recipe)


8 oz celery root


4 oz turnips


6 oz sunchokes (Jerusalem artichokes)


1 sprig sage


2 sprigs fresh thyme


1 cup chicken stock


4 TB butter (or ghee if you eat non-dairy like me)


1/4 c milk (I use coconut milk)


 Olive Oil


Kosher Salt


Black Pepper


 


Directions


Preheat oven to 425 F


Rinse Scallops and pat dry (make sure you get them real dry for the best sear) Peel celery root and turnip and cut into 1-inch pieces.  Pick sage leaves, discard stems Scrub and rinse sunchokes, if large, cut into 1-inch pieces


 


On a baking sheet toss sunchokes with 1TB olive oil, salt and pepper Arrange cut-side down in a single layer and roast until golden and tender, about 18 min


 


While sunchokes roast, place celery root and turnips in a medium pot, add chicken stock and salt and then cover with cold water  Bring to boil until vegetable are tender.. about 12 minutes.  Drain and transfer to bowl


 


While veggies cooke, Heat all but one tsp of ghee or butter in large pan (cast iron skillet is best) over medium-high heat.  When butter is foamy add scallops and cook without moving until browned on bottom about 4 minutes.  Flip and cook until opaque, another 2-3 minutes.


 


Remove scallops and set aside... reserving butter in pan.


Add 1/2 of milk and remaining butter to brown with veggies.  Use your Vitamix, blender or a potato masher to puree root veggies until smooth. 


Taste and add salt and pepper as needed.  Use remaining milk if you need to make a thinner consistency to the puree.


Add Thyme sprigs and sage to pan with butter over medium heat.  Cook until butter is deep golden crown and smells nutty - about 3 minutes.



Season with salt.  Divide root vegetable puree evenly between 2 plates.


Top with Scallops and scatter around sunchokes.  Spoon over brown butter and serve.