Porcini Seared Scallops, Celery Root and Warm Truffle Vinaigrette - Clearwater

Ingredients

• 12 Clearwater Sea Scallops
• ½ cup Porcini, ground fine in coffee mill
• Salt & pepper
• ½ cup Olive oil
• 24 large picked green celery leaves; fried crisp in corn oil (325°), drained, seasoned with salt and pepper
• ½ cup Truffle vinaigrette
• Celery root purée
• Celery Root Purée: 4 cups Milk, 2 tbsp Sea salt, 5 cups Peeled diced celery root (large dice), 2 ½ cups Peeled diced Yukon gold potatoes, ½ cup Sweet butter, salt & white pepper to taste