Seared Sea Scallops with Celery Root and Sun-Dried Tomato Purée

Sea Scallops

Let’s talk fancy. I think that many times people want to make a fancy meal to impress dinner guests but they don’t know a) what elegant dish to make and b) how to make it without freaking out. Enter: the sea scallop. Since it’s a special occasion, splurging on these large sea scallops is allowed in my book. They’re fresh, light, and don’t have too “fishy” of a taste.

Serving these scallops atop a flavorful purée will make your food look appealing and add flavor to your whole dish. This is restaurant quality, folks. Bon appétit!

Celery root is such a funky looking root vegetable. Some of you might have nightmares after seeing the next picture. You’ve been warned. Celery stalks grow out of it, but the root itself has a distinct celery taste with the consistency of a potato.


Told you it’s funky! To make the purée, peel and chop the celery root and boil it with the garlic for 20 minutes until fork tender.

Chopped Ingredients

Chop the sun dried tomatoes, and purée in a food processor with the celery root and garlic until smooth.

Sundried Tomatoes

Sear the scallops for two minutes on each side. Don’t overcook! They will become rubbery if cooked too long, and you’ll lose the luxurious buttery texture.


Serve atop some of the purée. Top the whole dish with chopped parsley and enjoy the praises of your masterpiece!

Finished plate

Seared Sea Scallops with Celery Root and Sun-Dried Tomato Purée

Prep. Time: 10 min. Cook Time: 30 min.


For the Purée

1 celery root, peeled and cubed

1 tablespoon celery stalk leaves (which come attached to the root), chopped

3 garlic cloves, crushed

1 teaspoon kosher salt

1/4 cup sun-dried tomatoes, minced

1 tablespoon butter

2 tablespoon milk

3 tablespoons veggie stock

2 three-finger pinches salt

1/2 teaspoon black pepper

For the Scallops

1 lb. (9 or 10) large sea scallops

2 pinches kosher salt

2 pinches black pepper


Bring 4 cups of water to a boil. Add celery root, garlic, and salt to the water. Boil for 20 minutes or until fork tender. Drain and transfer to a food processor.

Add all remaining ingredients (except scallops) to the food processor and blend until smooth.

Place about 1/2 cup of the puree on each plate.

Make sure your scallops are DRY before cooking. Pat them with a paper towel if they are not. Heat a skillet over medium high heat until almost smoking. Salt and pepper each side of the scallops. Place scallops on the pan and cook for 2 minutes- don’t touch them while they cook! Flip and sear the other side for 2 more minutes. Scallops are done when juices run clear. Transfer cooked scallops atop the purée and serve hot.

Makes 2 plates.

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Comments (17)

  • mysfkitchen 5 years ago Reply

    Wow these look so fancy!

    The Newlywed Chefs 5 years ago Reply

    Hey Kristianne! They sure do look fancy, but are quite simple to make. Thanks for stopping by!

  • Sea scallops are my #1 go-to fancy meal. They look and taste SO impressive but they’re surprisingly easy (+ quick!) to cook. Yours look amazing!

    The Newlywed Chefs 5 years ago Reply

    Hey, Amy! Scallops are also my go-to when eating out at a fancy restaurant, but wow- they’re super easy to make at home!

  • bellalimento 5 years ago Reply

    I heart scallops! Looks faboosh.

    The Newlywed Chefs 5 years ago Reply

    Thanks, Paula! Scallops are faboosh for sure.

  • Ellen 5 years ago Reply

    This looks beautiful and tasty.
    Scallop is our favorite some of our family. I’d never think about do such a recipe in my kitchen. It seems too hard for a home cook like me.

    But your recipe makes me feel comfort to try.
    Thanks for posting!

    The Newlywed Chefs 5 years ago Reply

    Hi Ellen! They are easier to make than they seem! Give it a go and let us know how they turn out!

  • Gorgeous dish Whitney- it looks so fancy! I love to order scallops when I go out, but have never made them at home – I guess it’s about time I try!!!

    The Newlywed Chefs 5 years ago Reply

    Hey Nicole! Yeah, whenever we go out I’m tempted by scallops on the menu. Now we can eat them at home! But still not as often since they normally cost a pretty penny. Whole Foods was having a one-day scallop sale and I went for them!

  • Cassie 5 years ago Reply

    This is totally fancy and I LOVE it! I’ve been on a sun-dried tomato kick lately. I wish we lived close together again so we could sample each others’ food. I love it. Miss you guys!

    The Newlywed Chefs 5 years ago Reply

    We would have the most fab dinner parties ever, right?! Miss you guys, too!!!

  • dessertfortwo 5 years ago Reply

    Hi Whitney!
    Remember eons ago when you repinned my Dark Chocolate Double Coconut cookies for a chance to win a coupon for free dark chocolate chips? You won! Kindly send me your mailing address and I’ll get them out to you. Christina @ Dessert For (remove spaces before sending)
    Thanks 🙂

    The Newlywed Chefs 5 years ago Reply

    No WAY! Awesome! I’ll send you our info now 🙂

  • That puree sounds wonderful and I just happen to have celery root in my fridge now!

    The Newlywed Chefs 5 years ago Reply

    Perfect, Sylvie! There is no time like the present! If you try it, let us know how it goes!

  • Marieline 4 months ago Reply

    Hm Yummy! Can not wait to keep my mouth shut!

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