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Seared Scallops with Escarole and Balsamic-Truffle Glaze

Creamy celery root puree is the perfect accompaniment to these seared scallops. Simmer 2 peeled and diced celery roots in lightly salted water until tender, 15 to 20 minutes. Drain, then puree in a food processor with a large pat of butter or 2 Tbs. extra-virgin olive oil. Season with salt and freshly ground pepper. Serve about 1/2 cup puree per person.
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