Pomegranate Brown Butter
2 cups pomegranate juice
3 tablespoons pomegranate seeds
2 tablespoons toasted hazelnuts, rough chop
5 tablespoons butter, browned
1 tablespoon lemon juice
1 tablespoon chives, sliced
Celery Root Puree
1 large celery root, peel and cut into medium dice
½ cup heavy cream
2 cups water
24 large sea scallops (U/10 is the size reference)
16 sprigs watercress
Salt and pepper to taste
Pomegranate Brown Butter: Over medium heat, cook butter until it’s completely melted and starts to turn golden brown. In a small pot, reduce the pomegranate juice until thick and syrupy. Add the pomegranate arils, hazelnuts, brown butter and lemon juice. To finish the sauce when the scallops are cooked, add the sliced chives, salt and pepper. If the sauce is too thick, you can add a touch of water.
Celery Root Puree: Place 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. The consistency should be like a smooth potato puree. Season with salt and pepper, and reserve until serving.
Scallops: Season 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. This should take about 1 minute on each side for a perfect medium-rare temperature. Use a spoon to make a large swoosh across each plate with the celery root puree. Place three scallops next to the puree and spoon over the sauce. Garnish the plate with the petite watercress, and enjoy.