Sautéed scallops with celery root puree and herb oil (Sauté de coquilles Saint Jacques à la purée de celeri rave et l’huile à aromates) from Plat du Jour: French Dinners Made Easy (page 97) by Susan Herrmann Loomis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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