Seared Scallops with Cauliflower, Apple, Bacon, and Celery Root Puree – As Seen on Restaurant: Impos

Ingredients

• ¼ lb butter (1 stick)
• 1 white onion, peeled and diced
• 2 whole celery root, peeled and large diced
• 1 honey crisp apple, peeled, cored and large diced
• 1 qt heavy cream
• Kosher salt and ground black pepper, to taste
• 1 cup raw bacon, medium diced
• 1 head cauliflower, cut into florets and blanched (in boiling water for 3 minutes, then shocked in ice water for 1 minute)
• 1 honey crisp apple, peeled, cored and, medium diced
• 4 tbsp grapeseed oil
• 16 fresh sea scallops (U-10)