Seared Scallops on Celery Root Purée
Ingredients
- 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
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