Seared scallops and potato celery root purée from Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten

  • heavy cream
  • leeks
  • grapeseed oil
  • potatoes
  • celery root
  • sea scallops

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.

Notes about this recipe

  • Lucylew on October 26, 2019

    Such an easy, delicious dinner. The most difficult part is peeling the celery root! I used about about 3/4 a cup of half and half and a stick of butter for the puree. Delicious, restaurant quality dinner.

  • anya_sf on February 03, 2019

    My scallops were smaller so I used more. The potatoes were very decadent - probably could substitute half-and-half or milk for some of the cream. Basil oil is optional but adds a nice flavor.

  • ksg518 on September 19, 2016

    Even though I realized from the ingredient list that this would be a very rich puree, I still was surprised by how little I could eat. If I make this again, I'll only make a half or even third recipe of the puree.

  • Kfaber on January 09, 2014

    Very tasty dish, although purée was a little on the heavy side

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