Seared Scallops on Celery Root Puree

This comes from a recipe in Barbara Lynch's Stir cookbook.  I was cooking for the three of us, so I seared the scallops in two batches.  I plated the first batch for Tess and Lisa. Before the second batch was done, they were sitting behind empty plates with big smiles on their faces.

1 pound sea scallops, muscle removed
1 tsp sea salt
2 small celery roots ( 1/2 pound) peeled and roughly chopped.
1 cup whole milk
3 1/2 T unsalted butter
1 tsp kosher salt
1/2 cup panko
2 T vegetable oil
1 T chopped chives

Toss the scallops with the sea salt, rinse, then pat dry.

Cook the celery root in the milk until tender, about 20 minutes.  Pass the celery root through a strainer and combine with the milk.  Whisk in 1 1/2 T butter and 1 tsp kosher salt.  Keep warm.

Melt 2 T butter in a skillet over medium heat.  Add the panko and stir, coating the panko evenly with the butter.  Fry until nicely browned.  Transfer to a bowl.

Sear the scallops in two batches.  Warm a plate.  Heat 1 T vegetable oil in a nonstick skillet over medium-high heat.  Place half the scallops in the skillet and cook undisturbed until brown and carmelized, about 2 minutes.  Turn, and cook another minute or so.  Transfer to the warmed plate and cook the second batch.

Spoon the celery root puree onto four plates.  Top with the scallops, then sprinkle on the panko.  Top with chives and serve.