Truffled Bay Scallops with Celery Purée Recipe | Epicurious

Name: Truffled Bay Scallops with Celery Purée Recipe | Epicurious
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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Bay scallops—which are smaller and sweeter than sea scallops—are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region. Any of them will work here, but...

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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