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Sautéed Scallops and Celery Root w/Creme Fraiche Purée and Herb Drizzle

Simply Luxurious
A recipe from Susan Herrmann Loomis' Plat du Jour cookbook, utilizing a classic French root vegetable to create a complementary base paired with an abundance of fresh flavors.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 people


  • 6 large sea scallops
  • 1 celery root (celeriac) peel and rough chop into large pieces
  • 3 Tbsp creme fraiche
  • 1/4 cup fresh flat leaf parsley and basil (or one or the other)
  • 1/3 cup extra virgin olive oil
  • 1/2 cup water
  • fleur de sel to season
  • freshly ground black pepper to season


  • Prepare the celery root by peel away the outer skin. Chop into large rough pieces.
  • Place the celery root into a cold skillet on the stove. Add the 1/2 cup water, season with salt and pepper and cover. Steam over medium to medium-high heat for 15-20 minutes.
  • While the celery root is cooking, prepare the herb drizzle. Finely chop the chosen fine herbs and cover with the 1/3 cup olive oil. Set aside.
  • Prepare and season the scallops - season one side with salt and pepper.
  • Using a skillet over medium heat, wait until the pan is heated up to medium, drizzle with olive oil, then add the scallops. Cook 2-3 minutes on the first side. Season the second side. Flip and cook 1-2 minutes on the second side.
  • When the celery root is completely steamed (water is evaporated and a knife can easily pierce the pieces), add while warm to a food processor. Add the crème fraîche, salt and pepper, and pulse until combined to the desired consistency.
  • Plate up each serving by putting 1-2 spoonfuls of the purée on each dish, place 1-3 scallops on the purée, and then add the drizzle around the edge of the plate. Enjoy!