Seared Scallops Potato Celery Root Purée
Ingredients
- 5 tablespoons unsalted butter
- 6 cups chopped leeks, white and light green parts (4 leeks)
- 4 cups (3/4-inch) diced peeled Yukon Gold potatoes (1 1/2 pounds)
- 4 cups (3/4-inch) diced peeled celery root (2 pounds)
- 3 cups heavy cream
- Kosher salt and freshly ground black pepper
- 24 to 26 large “dry” sea scallops
- 4 tablespoons grapeseed oil, divided
- Basil-infused olive oil, for serving
- Minced fresh chives, for serving
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