Truffled Bay Scallops with Celery Purée

Ingredients

• 1 cup chicken stock or reduced-sodium chicken broth
• 1 1/2 cups thinly sliced celery (about 3 ribs)
• 1/2 cup chopped peeled potato
• 1/4 cup finely chopped onion
• 1/2 cup flat-leaf parsley sprigs
• 1 lb bay scallops (preferably Nantucket Bay), tough ligament removed from side of each if attached
• 1 Tbsp vegetable oil
• 3 Tbsp black truffle butter, softened
• Garnish: chopped celery leaves

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