Seared Scallops with Bok Choy & Celery Root Puree
Seared Scallops with Bok Choy & Celery Root Puree includes Celery Root Puree, olive oil, 1 large shallot, thinly sliced, 2 garlic cloves, minced, ½ tsp fresh grated ginger, 1 lb peeled celery root,...
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Cooking tools:
- Food processor
- Microplane
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Skillet
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Tongs
- Spatula
- Paper towel
- Plate
Ingredients
- Celery Root Puree
- olive oil
- 1 large shallot, thinly sliced
- 2 garlic cloves, minced
- ½ tsp fresh grated ginger
- 1 lb peeled celery root, cubed
- kosher salt
- 1 ½ cups water
- 1 tbsp honey
- Seared Scallops & Bok Choy
- 3–4 sea scallops per person
- neutral oil (safflower, vegetable, etc.)
- 4 small bunches bok choy, ends removed
- 1 tbsp soy sauce
- fresh chervil or tarragon leaves
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