Serves 4 People


12 Large Scallops
1/2 Cup Diced Pancetta
1 Large Celery Root, or roughly 1/2 Cup Celery Root, cut in matchsticks
2 Large Shallots, chopped
2 Garlic Cloves, chopped
1 Sprig of Thyme
1 Bay Leaf
3 TSP Butter, seperated 
1 TSP Olive Oil
1/2 Cup of Lemon Juice
1 Cup of Heavy Cream
Chive Spears or Carrot Tops for garnish

Celery Root Puree

Slice the celery root into ¼ inch slices and then into matchsticks. Cover in water with a teaspoon lemon juice to keep it from going brown. Set aside trimmings. 

Rough chop 2 large shallots, 2 garlic cloves. Heat a large pan over medium heat and add 1 TSP of butter. Sauté the shallots, garlic, thyme and bay leaf, add the celery root trimmings and then add 1 cup of cream. Reduce heat and slowly simmer until soft. Once soft, completely remove from the heat and remove the thyme and bay leaf. Add the mixture to a blender until smooth. Salt and pepper to taste and set aside. 

Cooking Scallops

Heat a hard bottom pan on high and add a little of the oil. Season the scallops on both sides with salt and pepper. When the oil is hot, add the scallops and turn down the heat, adding a teaspoon of butter and slowly cooking the scallops, making sure that you get a nice caramelized surface. Once the scallop starts to change to become more opaque, turn them once. Once the other side begins to caramelize, remove from pan and allow them to rest for one minute. 

In the same pan that the scallops were cooked in, add the diced pancetta and render down (about 2 minutes) then add the celery root batons and cook until soft. Add a little lemon juice and the remaining butter and salt and pepper to taste. 

Spoon some of the puree onto a plate and place 3 scallops on each plate. Spoon the pancetta and celery root battons onto the plate over the scallops and garnish with chives or carrot tops.