Seared Scallops with Parsnip, Celeriac, Potato Puree and Asparagus

I’ll cut to the chase: This is a “fancy” meal, but it’s not hard. You can dress it up with salmon roe, or caviar if you killed it with GameStop. If you’re looking for a date night meal, this is going to work for you.

For the purée:

Slice and thoroughly wash 2 cups of leeks
Sauté in a large saucepan with 2 tbsp of butter for 8 minutes on medium low heat. You don’t want the leeks to brown.

Add:
2 cups peeled and cubed celery root (1/2 inch cubes)
2 cups peeled and cubed potato (1/2 inch cubes)
1 parsnip, peeled and cubed
2 tsp kosher salt
black pepper to taste
2 cups milk (cow, almond, oat, whatever you like) - you can use heavy cream here if you want. I think it’s a bit too heavy though.

Bring to a boil and simmer for 25-30 minutes, making sure it doesn’t scorch.

When you can pierce the veggies easily with a fork you’re done.

In small batches, blend the veggies and milk.

For the asparagus:

Break off the woody stems of 1 bunch of asparagus and cut into 1-2 inch long pieces.

Add 1/2 tablespoon of butter to a pan set to medium high heat. Add the asparagus and sautee for 3 minutes, stirring the asparagus, add a pinch of kosher salt.

Add in 2 tablespoons of dry white wine and continue cooking and stirring. Cook for 5 minutes and plate.

For the scallops:

3 dry sea scallops per person
Pat the scallops dry and season with salt and pepper on each side.