Directions

• Toasted Hazelnut-Pomegranate Brown Butter SauceOver medium heat, cook the butter until it’s completely melted and starts to turn golden brown.
• In another pot, reduce the pomegranate juice until thick and syrupy.
• Add the pomegranate seeds, hazelnuts, brown butter, and lemon juice. Add a touch of water if the sauce is too thick.
• Wait to finish the sauce until the scallops are cooked. Then add the sliced chives, salt, and pepper.
• Celery Root PureePlace the celery root, water, and heavy cream in a pot and bring to a simmer over medium heat.
• When the celery root is tender, remove from the liquid and blend until smooth. If the puree is too hard to blend, use some cooking liquid to help loosen it.
• Season with salt and pepper; reserve until ready to serve.
• ScallopsSeason the scallops with salt and pepper.
• Heat the pan over high heat; add 1 tablespoon of olive oil and then quickly sear the scallops, being careful not to overcook (around 1 minute per side).
• Spoon equal portions of celery root puree onto each plate. Place three scallops next to the puree and spoon sauce over each. Garnish the plate with the watercress.