Ingredients
1½lbbaking potatoes,(about 3)
1lbcelery root
salt
fresh ground black pepper
8tbspbutter
1tbspcooking oil
2lbssea scallops
3tbspflat leaf parsley,chopped
1tbspcapers,drained
1tsplemon juice
Preparation
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 for about 20 minutes, until tender. Reserve ½ cup of the cooking water, and then drain the potatoes and celery root.
Put them back into the saucepan along with ¼ 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 ½ tablespoon of the oil over moderately high heat. Season the scallops with ¼ teaspoon of salt and ¼ teaspoon of pepper.
Add half the scallops to the pan. Cook for about 2 minutes, until browned. Turn and cook for about 1 minute, until browned on the second side and just done. Remove.
Heat the remaining ½ 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 for about 2 minutes, until golden. Add the scallops and any accumulated juices, the parsley, capers, lemon juice and ⅛ teaspoon of salt.
Mound the puree on plates and top with the scallops and sauce, then serve and enjoy!
