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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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