RICARDO: Seared Scallops on Celery Root



Celery Root Purée

  • 2 cups (500 ml) celery root, peeled and diced
  • 1 small clove garlic, peeled
  • 1/2 cup (125 ml) 35% cream, approximately
  • Salt and pepper


  • 12 large scallops
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (15 ml) butter
  • A few sprigs of fresh chervil or chives


  1. In a pan of salted boiling water, cook the celery root and garlic until tender. Drain
  2. In the bowl of a food processor, purée the celery root and garlic until smooth. Add the cream. Season with salt and pepper. Keep warm.
  3. Pat the scallops dry with paper towels.
  4. In a large non-stick skillet over high heat, sear the scallops in the oil and butter for about 2 minutes on each side. Season with salt and pepper.
  5. In each plate, draw three lines with the celeriac purée using a spoon and place a scallop on each line. Drizzle with a few drops of good olive oil. Season with pepper. Garnish with chives or chervil. Serve immediately.

Note: The celery rook purée can be cooked in advance.