Brown-Buttered Seared Scallops with Sunchokes & Root Vegetable Purée
6 oz sunchokes (Jerusalem artichokes), cut into 1" pieces if large
1 Tbsp olive oil
Kosher salt, to taste
Black pepper, to taste
8 oz celery root, peeled and cut into 1" pieces
4 oz turnips, peeled and cut into 1" pieces
1 cup chicken stock
4 Tbsp butter or ghee
12 oz bay or sea scallops, rinsed and patted dry
1/4 cup milk (I use coconut milk)
1 sprig sage, leaves only
2 sprigs fresh thyme
Preheat oven to 425°F.
On a baking sheet, toss sunchokes with 1 Tbsp olive oil, salt, and pepper. Arrange cut-side down in a single layer and roast until golden and tender, about 18 minutes.
While sunchokes roast, place celery root and turnips in a medium pot, add chicken stock and salt, then cover with cold water. Bring to a boil until vegetable are tender, about 12 minutes. Drain and transfer to bowl.
While veggies cook, heat all but 1 tsp of ghee or butter in large pan (cast-iron skillet is best) over medium-high heat. When butter is foamy, add scallops and cook without moving until browned on bottom about 4 minutes. Flip and cook until opaque, another 2-3 minutes.
Remove scallops and set aside, reserving butter in pan.
Add 1/2 of milk and remaining butter to brown with veggies. Use a Vitamix, blender, or potato masher to purée root veggies until smooth. Taste and add salt and pepper as needed. Use remaining milk if you need to make a thinner consistency to the purée.
Add Thyme sprigs and sage to pan with butter over medium heat. Cook until butter is deep golden crown and smells nutty, about 3 minutes. Season with salt.
Divide root vegetable purée evenly between 2 plates. Top with scallops and scatter around sunchokes. Spoon over brown butter and serve.
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