Barefoot Contessa | Seared Scallops & Potato Celery Root Purée |…

Ingredients

• 5 tablespoons unsalted butter
• 6 cups chopped leeks, white and light green parts (4 leeks)
• 4 cups (¾-inch) diced peeled Yukon Gold potatoes (1½ pounds)
• 4 cups (¾-inch) diced peeled celery root (2 pounds)
• 3 cups heavy cream
• Kosher salt and freshly ground black pepper
• 24 to 26 large “dry” sea scallops
• 4 tablespoons grapeseed oil, divided
• Basil-infused olive oil, for serving
• Minced fresh chives, for serving