Seared Sea Scallops with Celery Root Puree

Courtesy of Chef John Wolferth of Aperto Restaurant

Seared Sea Scallops with Corn, Tomatoes, Celery root Puree

and Lobster Demi-Glace


8 each Large Sea Scallops

½ Cup Fresh Corn Kernels

4 each Plum Tomatoes

8 each Brussels Sprouts

2 each Celery Root (diced)

1 each Spanish Onion

2 Cups Corn Stock (or vegetable Stock)

½ Cup Heavy Cream

3 Tablespoons Butter

1 Teaspoon Fresh Thyme (chopped)


Sauté celery root, onion, and half of the thyme with 1 Tbsp. Butter. Add Heavy Cream, and stock. Season with salt and pepper. Simmer until very tender. Separate solids from liquid. Puree solids in food processor adding only enough liquid to make puree smooth. Check seasoning, adjust if necessary. Keep warm.


Lobster Demi-Glace

1 each Lobster Body

½ Fennel Bulb (chopped)

1 Cup Mirepoix

2 each Garlic Cloves

1 bunch Fresh Thyme

1 Teaspoon Black Peppercorns

1 ½ Tablespoons vegetable oil

2 Tablespoon Butter

1 cup Dry White Wine

½ Cup Tomato Paste

2 Each Fresh Corn Cobs

6 Cups water


In small saucepot, brown the bodies, and vegetables, with the oil and 1 tablespoon butter. Add paste and continue to cook until paste browns but does not burn. Deglaze with wine. Simmer to reduce slightly. Add remaining ingredients, and simmer at just a “bubble” for an hour. Strain liquid. Put liquid back in pan, reduce broth by half and whisk in 1 tablespoon butter, check for seasoning. Adjust with salt and pepper as necessary.

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