Pan Seared Diver Scallops With Celery Root Puree And Pomegranate Glaze

Directions

1. Peel the celery root and cut it into large chunks. Add in it to a pot of well-salted boiling water and cook till soft in the middle, about 15 min. Drain and add in to the food processor. Whiz and add in 2/3 of the extra virgin olive oil. Continue to process till smooth. Season to taste and put aside to keep hot.
2. Finely dice the shallots and add in to a pan with a Tbsp. of the extra virgin olive oil over medium heat. Sweat for a couple of min but don't allow to brown. Deglaze the pan with the wine and add in the pomegranate juice. Add in the molasses and over a low heat, reduce the liquid by 3/4. Swirl in 1 Tbsp. cool butter before serving. Season to taste.
3. Put some extra virgin olive oil in a heavy-bottomed frying pan over a high heat. Add in the scallops. Sear till the first side is well browned and has formed a good crust. Turn and allow to sear on the other side. The scallops should remain slightly translucent/soft at the centre.
4. Serve with the celery root puree and the pomegranate glaze poured around.