Seared Sea Scallops With Celery Root Puree

Step 1: To make the celery root puree: in a saucepan over medium heat heat the oil and then add the onion and shallots, saluting unit soft (5 minutes). Stir in the celery root, chicken broth and whipping cream and bring to a boil; reduce heat to medium low; cover and simmer for 30 minutes or until celery root is tender; strain, reserving cooking liquid. Transfer vegetables to food processor and puree until smooth; adding reserved cooking liquid as needed to form thick puree; add butter and puree until smooth. Season with salt and pepper. ****This can be made 2 days ahead; covered and chilled.

Step 2: To make the carrot emulsion: IN a saucepan bring the carrot juice, cinnamon stick and star anise to a boil; reduce heat to medium low and simmer for 50-60 minutes or until reduced to 1/2 cup; discard cinnamon stick and star anise. Transfer mixture to blender and with the blender running gradually add in the oil. Season with salt. ****Can be made 2 days ahead; covered and chilled; whisk before using.

Step 3: To make the red wine reduction: in a saucepan bind the wine, port, beef broth and thyme sprig to a boil and boil until reduced to 1/4 cup (20-30 minutes). Discard thyme. ****Can be made 2 days ahead of time cover and chilled.

Step 4: Rewarm the celery root puree and carrot emulsion. Using two skillets over medium high heat, heat 1 tablespoon of oil in each skillet. Sprinkle scallops with salt and pepper and then divide scallops between the two skillet and saute until brown and opaque (1 1/2 minutes per side).

Step 5: Divide celery root puree and carrot emulsion among 6 plates; top with scallops and drizzle with carrot emulsion. Drizzle 1 teaspoon wine reduction around the outside on each plate and serve.