Rutabaga and Celeriac Puree with Seared Scallops | Celeriac | Boston Organics

Ingredients

• 2 small to medium-sized celery roots, about 3/4 pound
• 2 small to medium-sized rutabagas, about 3/4 pound
• Olive oil
• 2 cloves garlic, peeled and sliced
• 4 cups chicken or vegetable stock
• 1/2 cup full-fat sour cream
• Salt and freshly ground black pepper
• Freshly ground nutmeg
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 1/2 pounds sea scallops, patted dry, thoroughly
• Salt and freshly ground pepper