Pan Seared Day Boat Scallops & Beet and Roasted Vegetable Salad

Pan Seared Day Boat Sea Scallops, Roasted Brussels Sprouts, Oyster or Maitake Mushrooms, Pomegranate Reduction, Celery Root Puree

5 each Day Boat/Dry Pack Sea Scallops:

½ oz butter
Salt & Pepper to taste

Method of Preparation:
In a cast iron skillet pan, over medium high heat, add a small amount of butter and add your scallops. Sauté scallop until golden brown on each side, approx. 2 minutes each side. Remove from pan. Add bacon and sauté until crisp, add blanched Brussels sprouts, mushrooms. Sauté until items have caramelized. Adjust seasoning.

To plate, place celery root puree, and spoon some onto the bottom of the plate, add your sautéed brussels sprouts and mushrooms, and finish with seared scallops. Garnish plate with pomegranate reduction and pomegranate seeds pomegranate seeds.

Brussels Sprouts:

6 oz slab bacon (Diced)
2 large shallots (Sliced)
1# Brussels Sprouts (Halved)
4 oz Maitake Mushroom (Or oyster mushrooms)

Celery Root Puree:
10# Celery Root (Cleaned and Chopped)
3 Spanish Onion (chopped)
10 Garlic Cloves
2 Fennel Bulbs (Chopped)
5 Russett Potatoes (Peeled and Chopped)
1 # Butter
1 Gallon Milk
1 Quart of Heavy Cream
Salt & Pepper to taste

Method of Preparation:
Lightly sauté all vegetables in butter for 5 minutes. Add milk and cream and potatoes. Simmer until all items are tender. Strain liquid and reserve. Once cool, transfer vegetables to a food processor. Puree until smooth, adding liquid until proper consistency. Adjust seasoning.