This is what the cooking entailed: Chopped leeks were sauteed in butter, and diced peeled potato and celery root were added along with cream and salt and pepper. I used two and half tablespoons of butter, two chopped leeks, two Yukon gold potatoes, one celery root, and one and a half cups of cream. This was brought to a boil and left to simmer for about 25 minutes until the potatoes and celery root were very tender. The cooked vegetables and cream were transferred to a food processor and pureed until smooth. Then, I scooped the puree into a fine-mesh strainer and pushed it through using a metal spoon. The strained puree was kept warm in a saucepan over low heat. The scallops were patted dry, seasoned with salt and black pepper, and seared in grape seed oil over medium-high heat for about three minutes per side. To top the scallops, panko breadcrumbs were toasted in melted butter, Granny Smith apple and celery were finely diced, and chives were chopped. Once plated, Ina recommends drizzling the scallops with basil oil, but I used a plain, extra virgin olive oil.
I am a member of the Amazon Affiliate Program.