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Seared Scallops with Bok Choy & Celery Root Puree
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.)
- kosher salt
- 4 small bunches bok choy, ends removed
- 1 tbsp honey
- 1 tbsp soy sauce
- fresh chervil or tarragon leaves
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