Scallop-Topped Potato and Celery-Root Puree with Lemon Brown-Butter Sauce

Scallop-Topped Potato and Celery-Root Puree with Lemon Brown-Butter Sauce
Photo by © Melanie Acevedo

Ingredients

  • 1 teaspoon lemon juice
  • 1 ½ pounds baking potatoes (about 3), peeled and cut into 2-inch chunks
  • Salt
  • 3 tablespoons chopped flat-leaf parsley
  • 2 pounds sea scallops
  • 1 tablespoon drained capers
  • 2 pounds sea scallops
  • + 13 more ingredients
    • 1 teaspoon lemon juice
    • 1 pound celery root, peeled and cut into 2-inch chunks
    • 1 tablespoon cooking oil
    • 3 tablespoons chopped flat-leaf parsley
    • 1 tablespoon drained capers
    • 8 tablespoons butter, at room temperature
    • Fresh-ground black pepper
    • 1 ½ pounds baking potatoes (about 3), peeled and cut into 2-inch chunks
    • Fresh-ground black pepper
    • 1 pound celery root, peeled and cut into 2-inch chunks
    • 8 tablespoons butter, at room temperature
    • Salt
    • 1 tablespoon cooking oil

1. 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. 2. 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 t...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network