Seared Scallops with Truffled Potato Celery Root Puree

Name: Seared Scallops with Truffled Potato Celery Root Puree
Ingredients: 2 1/2 tablespoons unsalted butter; 3 cups chopped leeks, white and light green parts (2 leeks), washed and spun-dry; 2 cups (3/4-inch) diced peeled Yukon Gold potatoes (3/4 pound); 2 cups (3/4-inch) diced peeled celery root (1 pound); 2 cups heavy cream; Kosher salt and freshly ground black pepper; 1 tablespoon white truffle butter; 12 to 14 large dry sea scallops; 2 to 3 tablespoons grapeseed oil; Basil-infused olive oil, for serving; Minced fresh chives, for serving