From the episode, “Bogged Down in Buffalo”

SERVES 4

YOU’LL NEED

FOR THE CELERY ROOT PUREE
¼ lb butter (1 stick)
1 white onion, peeled and diced
2 whole celery root, peeled and large diced
1 honey crisp apple, peeled, cored and large diced
1 qt heavy cream
Kosher salt and ground black pepper, to taste

FOR THE SAUTEED BACON, CAULIFLOWER & APPLE
1 cup raw bacon, medium diced
1 head cauliflower, cut into florets and blanched (in boiling water for 3 minutes, then shocked in ice water for 1 minute)
1 honey crisp apple, peeled, cored and, medium diced

FOR THE SCALLOPS
4 tbsp grapeseed oil
16 fresh sea scallops (U-10)
Kosher salt and ground black pepper, to taste

FOR PLATING
4 cups baby arugula
2 tbsp extra virgin olive oil
Juice of 1 lemon

MAKE IT

CELERY ROOT PUREE
1) In a medium sauce pot over medium heat add the butter, onions, and celery root and allow to cook for 5 minutes. Add apples and allow to cook for another 3 minutes.
2) Add the heavy cream, stir, and bring to a boil and allow to simmer for 15 minutes until celery root is fork tender. Season with salt and pepper to taste.
3) Place the cooked celery root and apple mixture and half of the cooking liquid (reserve the rest of the cooking liquid aside) into a blender place blender top on securely. On medium speed, carefully puree the mixture until mixture is smooth. Add a little more of the reserved cooking liquid if needed for smooth consistency and keep warm.

SAUTEED BACON, CAULIFLOWER & APPLE
1) In a large sauté pan over medium-high heat add the bacon. Stir well and allow the bacon to render for about 3 minutes.
2) Add the blanched cauliflower florets and diced apples. Stir and allow to cook for another 3 minutes, getting some color on the cauliflower and apple. Take off heat.

SEARED SCALLOPS
1) In a large sauté pan over high heat, add the grapeseed oil. Season the scallops with salt and pepper on both sides and place the seasoned scallops in the heated pan with oil. Allow to cook on high heat for 2 minutes.
2) Drop the heat to medium and allow the scallops to cook for another 2 minutes.
3) Flip the scallops over and allow to cook for another 2 minutes on medium heat.

PLATING
1) Place a portion of the warm celery root puree in the center of a dinner plate and top with sauteed cauliflower, apple, and bacon mixture.
2) Arrange the seared scallops on top of the sauteed cauliflower, apple, and bacon mixture.
3) Add the baby arugula to a mixing bowl and coat lightly with the extra virgin olive oil and lemon juice and top the seared scallops with the dressed arugula and serve.